Buttery peas and zucchini

Yield: 1 servings

Measure Ingredient
10 ounces Frozen peas in butter sauce
2 tablespoons Water
1 medium Zucchini, cut into thin strips
1 tablespoon Diced pimiento

Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimiento.

Yield: 2 servings.

Meals for two

From the files of Al Rice, North Pole Alaska. Feb 1994

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