Squash with Asparagus & Peas

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Serving: Makes 8 servings.

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Note: Wash hands with soap and water.
1. In a food processor, combine parsley, basil, oregano, garlic, shallot, vinegar, 6 tablespoons oil and salt and pepper to taste; pulse until well combined.
2. Pour into a shaker jar, cover with lid and place in the refrigerator.
3. Cook asparagus and snow peas separately in boiling, salted water for 3 to 4 minutes or until crisp tender.
4. Immediately drain, rinse under cold water, pat dry and set aside.
5. In a medium skillet over medium heat, combine remaining oil and butter.
6. Once butter has melted, add squash and sauté for 3 minutes or until almost tender.
7. Add asparagus and snow peas and cook until heated through; place in a large bowl.
8. Add dressing and additional salt and pepper to taste and toss well. Serve immediately.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 141 (Calories from Fat: 108)
Total Fat: 12g (Saturated Fat: 2g)
Protein: 3g
Total Carbohydrates: 7g (Dietary Fiber: 3g
Sugars: 4g)
Cholesterol: 4mg
Sodium: 18mg