Rosemary Peas and Summer Squash

Very simple and easy.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  medium  summer squash
• 1  medium zucchini
• 1  tablespoon butter or 1  tablespoon margarine
• 1⁄4 lb  fresh sugar snap pea
• 1  tablespoon  minced fresh rosemary or 1  teaspoon dried rosemary, crushed
•  salt and pepper

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.