Pattypans & Peas
If you can't find pattypan squash, substitute summer squash.
If you can't find pattypan squash, substitute summer squash.
Makes: 2 servings Total time: 15 minutes
| 4 | oz. baby pattypan squash, halved4 oz. |
| 4 | oz. snow peas, trimmed4 oz. |
| 2 | tsp. extra-virgin olive oil2 tsp. |
| ½ | tsp. minced garlic 1/2 tsp. |
| Kosher salt to taste |
Blanch pattypans and snow peas in a saucepan of salted water for 2–3 minutes. Transfer vegetables to a bowl of ice water and chill until cold; drain.
Heat oil in a skillet over medium heat. Add garlic; cook 30 seconds. Stir in pattypans and snow peas; sauté until heated through, about 4 minutes. Season with salt.
Nutrition Information
Per serving: 57 cal; 3g total fat (0g sat); 0mg chol; 3mg sodium; 6g carb; 2g fiber; 2g protein (4g sugars)
