Rosemary Peas N Squash Recipes

Steps:

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

Steps:

• Prepare the pasta using the package directions, omitting the salt and oil. Reserve 2 cups cooking liquid. Drain the pasta well in a colander.
• Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Stir in the peas, onion, garlic, rosemary, and red pepper flakes. Cook, covered, for 7 to 10 minutes, stirring occasionally.
• Stir in the reserved cooking liquid and pepper. Cook, covered, for 3 minutes, stirring occasionally.
• In a large bowl, stir together the pasta and pea mixture. Sprinkle with the Parmesan.
• (Per Serving)
• Calories: 231
• Total Fat: 4.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 2mg
• Sodium: 146mg
• Carbohydrates: 40g
• Fiber: 6g
• Sugars: 5g
• Protein: 12g
• Dietary Exchanges
• 2 1/2 Starch

Steps:

• Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with some rosemary, salt, pepper, and olive oil; toss to coat.
• Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• Reduce oven heat to 350 degrees F.
• You can leave the squash as soft slices OR mash with a fork, making sure to get the garlic in there too.
• Spread the squash mixture on the crust. Top with the onions, rosemary leaves, parmesan cheese, and salt and pepper to taste.
• Bake in oven until warm, about 10-12 minute.
• Slice and enjoy!

Steps:

• Bring 7cups broth to boil in large saucepan.
• Cover and reduce heat to low.
• Melt butter in large heavy pot over medium heat.
• Add onion and sauté until tender, about 5 minutes Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
• Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
• Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes Stir in spinach, cream, and Parmesan cheese.
• Transfer risotto to large bowl.
• Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.