Yellow Squash And Snow Peas Recipes

GEMELLI WITH YELLOW SQUASH, PEAS, AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.

YELLOW SQUASH AND SNOW PEAS

Steps:

• Dice squash to 1 inch chunks.
• Clip tough stem part off of snow peas.
• Heat oil in wok or skillet to hot but not smoking.
• Stir in squash and snow peas.
• Toss and fry till tender.
• Serve.
• Salt and pepper to taste.

ORZO AND SNAP PEA SALAD

Steps:

• In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot.
• Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.

ZUCCHINI AND SNOW-PEA SALAD

Steps:

• Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.
• Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.
• Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
• Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.
• Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.

SNAP PEAS, YELLOW AND ZUCCHINI SQUASH

Steps:

• Cut squash in 1 inch chunks.
• In lg skillet, melt butter.
• Saute squash, peas and rosemary until vegetables are crisp-tender.
• Sprinkle with salt and pepper.