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Rosemary Peas 'N' Squash Recipe - PCOS-Friendly Recipe

Rosemary Peas 'N' Squash Recipe
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

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

Instructions

  1. 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.

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