Summer squash and snap peas are quickly cooked to crisp-tender.
Squash and Snap Peas Medley
2015-03-04 02:38:48
Makes 8 servings
Ingredients
- ¼ cup olive oil
- 1 large red onion, thinly sliced
- 1 tablespoon minced garlic
- 4 large yellow squash, halved lengthwise and sliced
- 3 (8-ounce) packages sugar snap peas
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter, softened
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes. Add squash; cook, stirring frequently, for 4 minutes. Add peas and next 3 ingredients; cook, stirring constantly, for 3 to 4 minutes or until peas are crisp-tender; stir in butter until melted. Serve immediately.
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