Buttery Peas And Zucchini Food

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SPRING RISOTTO WITH PEAS AND ZUCCHINI



Spring Risotto With Peas and Zucchini image

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.

Provided by Miss Banana

Categories     Long Grain Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans reduced-sodium chicken broth
3 tablespoons butter
1 -2 large zucchini, cut into 1/2-inch cubes (1 pound)
coarse salt
pepper
1/2 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese

Steps:

  • Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
  • Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
  • Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
  • Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Nutrition Facts : Calories 336.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 22.6, Sodium 243.6, Carbohydrate 48.5, Fiber 3.2, Sugar 3.2, Protein 11.3

PEAS AND ZUCCHINI



Peas and Zucchini image

Make and share this Peas and Zucchini recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces fresh peas
2 cups water
2 small zucchini, diced
2 tablespoons minced red peppers
4 tablespoons butter
1/2 teaspoon salt
chopped fresh parsley

Steps:

  • In skillet, simmer peas in water until crisp tender (8 minutes).
  • Drain.
  • Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
  • Sprinkle with parsley.

SUMMER ZUCCHINI STIR-FRY



Summer Zucchini Stir-Fry image

A quick and easy stir-fry made with fresh peas, corn and zucchini. It's the perfect summertime, vegetarian side dish.

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

2 ears fresh sweet corn, husks removed, cleaned
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
2 zucchini, cut into chunks
1 medium onion, halved, thinly sliced
12 oz fresh peas, hulled
1 1/2 teaspoons Tuscan seasoning
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper

Steps:

  • Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
  • Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.

Nutrition Facts : ServingSize 1 Serving

SPAGHETTI WITH PEAS, ZUCCHINI RIBBONS, AND GARLIC SHRIMP



Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp image

This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple.

Provided by Ms B.

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

coarse salt
fresh ground black pepper
1 1/2 cups thawed frozen baby peas
8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices
1 1/2 cups whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, thinly sliced
parmesan cheese, grated
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lb large shrimp, peeled and deveined, tails left intact
1 tablespoon unsalted butter
coarse salt
fresh ground black pepper

Steps:

  • For the Spaghetti with Peas and Zucchini Ribbons:.
  • Bring a large pot of water to boil; add 1 teaspoon salt.
  • Add peas and cook until tender, about 1 minute.
  • Using a slotted spoon, transfer peas to a medium bowl; set aside.
  • Add zucchini to pot and cook 30 seconds to 1 minute.
  • Using a slotted spoon, transfer to bowl with peas.
  • Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
  • Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
  • Remove from heat.
  • Add peas and zucchini to bowl; set aside.
  • Cook pasta in salted boiling water until al dente; drain.
  • Add pasta to vegetables and sauce; toss to combine.
  • Season with salt and pepper.
  • Serve topped with cheese.
  • For the Garlic Shrimp:.
  • While the pasta cooks, heat oil in a large skillet over medium heat.
  • Add garlic and red pepper flakes.
  • Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
  • Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
  • Add butter, stir to coat.
  • Season with salt and pepper.
  • Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.

Nutrition Facts : Calories 252.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 162.8, Sodium 694.4, Carbohydrate 15.9, Fiber 3.7, Sugar 8.9, Protein 22.9

MARTHA STEWART'S SPRING RISOTTO WITH PEAS AND ZUCCHINI



Martha Stewart's Spring Risotto With Peas and Zucchini image

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of the high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium or long grain white rice.

Provided by Bren in LR

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans reduced-sodium chicken broth
3 tablespoons butter
1 -2 large zucchini, cut into 1/2 inch cubes (1 pound)
coarse salt & fresh ground pepper
1/2 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese

Steps:

  • Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 Tbs butter in a 3-quart saucepan over medium heat.
  • Add zucchini; season with salt and pepper. Cook, stirring often until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
  • Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 tsp salt and 1/4 tsp pepper. Raise heat to medium.
  • Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
  • Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
  • Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat.
  • Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Nutrition Facts : Calories 335.5, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.6, Sodium 249.7, Carbohydrate 48, Fiber 3.2, Sugar 3.5, Protein 11.2

SNAP PEAS, YELLOW AND ZUCCHINI SQUASH



Snap Peas, Yellow and Zucchini Squash image

Make and share this Snap Peas, Yellow and Zucchini Squash recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium yellow squash
1 medium zucchini
1 tablespoon butter
1/4 lb fresh sugar snap peas or 1/4 lb frozen sugar snap peas
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/8 teaspoon pepper

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.

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