Rosemary Peas and Summer Squash

• 1 medium summer squash
• 1 medium zucchini
• 1 tablespoon butter or 1 tablespoon margarine
• 14 lb fresh sugar snap pea
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• salt and pepper

1. Cut squash and zucchini into 1 inch chunks.
2. In a large skillet, melt butter.
3. Saute squash, zucchini, peas, and rosemary until vegetables are crisp-tender, about 5 minutes.
4. Sprinkle with salt and pepper.

summer, zucchini, butter, sugar snap pea, fresh rosemary, salt

Taken from www.food.com/recipe/rosemary-peas-and-summer-squash-37722 (may not work)