Best Rosemary Peas N Squash Recipes

Peas 'n' Cheese Squash Spaghetti image

Provided by Boomette

Categories Cheese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 5

Steps:

Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.

Nutrition Facts : Calories 340.1, Fat 15.4, SaturatedFat 7.8, Cholesterol 42.4, Sodium 941.9, Carbohydrate 33.3, Fiber 3.5, Sugar 15.2, Protein 18.6

Rosemary Peas With Pinenuts image

Provided by SarahBeth

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
1 cup pine nuts
4 green onions, minced green parts only
2 (8 ounce) frozen peas, slighty thawed
2 tablespoons fresh rosemary, or
2 teaspoons dried rosemary
1/2 teaspoon sugar
salt & pepper

Steps:

Melt butter in a large skillet over medium heat.
Saute pine nuts until golden.
Add green onions and saute 2 minutes.
Add peas, rosemary and sugar to skillet and continue to cook until heated through.
Season with salt and pepper to taste.