Rosemary Peas N Squash Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

ROSEMARY PEAS 'N' SQUASH

Rosemary Peas 'N' Squash image

The beauty of this recipe is that I can substitute any vegetables and still have a terrific side dish. I grow fresh rosemary and use it to season whatever garden bounty I harvest. Since zucchini is abundant almost every year, this recipe puts that to good use.-Emily R Chaney, Blue Hill, Maine

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 medium yellow summer or pattypan squash
1 medium zucchini
1 tablespoon butter
1/4 pound fresh or frozen sugar snap peas
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
Salt and pepper to taste

Steps:

Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

ROSEMARY PEAS AND PASTA

Rosemary Peas and Pasta image

Rosemary and two kinds of pepper ramp up the flavor of this tempting, inexpensive entrée.

Yield serves 8, 1 1/2 cups per serving

Number Of Ingredients 9

Ingredients

12 ounces dried medium wholegrain pasta shells
1 tablespoon olive oil
1 20-ounce package frozen green peas (4 cups)
3/4 cup coarsely chopped onion (sweet preferred, such as Vidalia, OsoSweet, or Maui)
2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 cup shredded or grated Parmesan cheese

Steps:

Prepare the pasta using the package directions, omitting the salt and oil. Reserve 2 cups cooking liquid. Drain the pasta well in a colander.
Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Stir in the peas, onion, garlic, rosemary, and red pepper flakes. Cook, covered, for 7 to 10 minutes, stirring occasionally.
Stir in the reserved cooking liquid and pepper. Cook, covered, for 3 minutes, stirring occasionally.
In a large bowl, stir together the pasta and pea mixture. Sprinkle with the Parmesan.
(Per Serving)
Calories: 231
Total Fat: 4.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 1.5g
Cholesterol: 2mg
Sodium: 146mg
Carbohydrates: 40g
Fiber: 6g
Sugars: 5g
Protein: 12g
Dietary Exchanges
2 1/2 Starch

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