Best 3 Rosemary Peas N Squash Recipes

Embark on a culinary journey with our tantalizing trio of rosemary-infused dishes, each showcasing the vibrant flavors of fresh rosemary, tender peas, and wholesome squash. In our first recipe, "Rosemary Peas and Squash Medley," we'll guide you through creating a colorful and flavorful vegetable side dish that complements any main course. Next, indulge in our delectable "Creamy Rosemary Pea Soup," a velvety and comforting soup that's perfect for a cozy meal. And for a delightful vegetarian main course, try our "Savory Rosemary Squash and Pea Risotto," where creamy risotto rice mingles with roasted squash, peas, and a hint of rosemary for a satisfying and flavorful dish. Get ready to elevate your taste buds and experience the magic of rosemary, peas, and squash in these culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY PEAS AND SUMMER SQUASH

Rosemary Peas and Summer Squash image

Make and share this Rosemary Peas and Summer Squash recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 medium summer squash
1 medium zucchini
1 tablespoon butter or 1 tablespoon margarine
1/4 lb fresh sugar snap pea
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
salt and pepper

Steps:

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

Nutrition Facts : Calories 52.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 30.6, Carbohydrate 5.5, Fiber 2, Sugar 2.7, Protein 1.8

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

ROSEMARY PEAS WITH PINENUTS

Rosemary Peas With Pinenuts image

Make and share this Rosemary Peas With Pinenuts recipe from Food.com.

Provided by SarahBeth

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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.

Tips:

To save time, use frozen or canned peas.
If you don't have vegetable broth, use water instead.
Add a pinch of red pepper flakes for a little heat.
Garnish with fresh rosemary or parsley before serving.
If you want creamier soup, add a dollop of sour cream or Greek yogurt.

Conclusion:

This easy and flavorful soup is perfect for a quick and healthy weeknight meal. It's also a great way to use up leftover vegetables. With a few simple ingredients, you can have a delicious and nutritious soup that the whole family will enjoy.