Best Snap Peas Yellow And Zucchini Squash Recipes

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

Yellow Squash and Snow Peas image

Provided by spacholl

Categories Vegetable

Time 12m

Yield 2 serving(s)

Number Of Ingredients 4

Steps:

Penne With Summer Squash, Zucchini and Sugar Snap Peas image

Provided by pEa_NuT

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb penne rigate
1 cup basic chicken stock
1/2 lb summer squash, seeded and julienned
1/2 lb zucchini, seeded and julienned
1/4 lb sugar snap pea
1/2 teaspoon olive oil
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil leaf, thinly sliced
salt
fresh ground black pepper

Steps:

Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
Adjust the salt and pepper to taste.

Nutrition Facts : Calories 532.2, Fat 6.9, SaturatedFat 2.8, Cholesterol 12.8, Sodium 289.9, Carbohydrate 93.9, Fiber 5.9, Sugar 5.8, Protein 23.2