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Rosemary Peas and Summer Squash

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“Very simple and easy.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash and zucchini into 1 inch chunks.
  2. In a large skillet, melt butter.
  3. Saute squash, zucchini, peas, and rosemary until vegetables are crisp-tender, about 5 minutes.
  4. Sprinkle with salt and pepper.

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