Ingredients:
1 medium summer squash
1 medium zucchini
1 tablespoon butter or 1 tablespoon margarine
1/4 lb fresh sugar snap peas
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
salt and pepper
Directions:
Cut squash and zucchini into 1 inch chunks.
In a large skillet, melt butter.
Saute squash, zucchini, peas, and rosemary until vegetables are crisp-tender, about 5 minutes.
Sprinkle with salt and pepper.
Servings: 4
Time preparation: 10 min.
Time total: 15 min.