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Recipe Summary

prep:
15 mins
cook:
2 mins
Servings:
4
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Ingredients

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Garnish:

Directions

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  • Bring 1-inch of water to simmering in nonstick skillet. Add squash; cook for 2 minutes or until tender. Drain well in colander. Dry the skillet.

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  • Heat oil in same skillet over medium heat. Add sugar snaps, cherry tomatoes, parsley and coriander; cook, stirring, 3 minutes. Remove from heat.

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  • Stir in salt, pepper and reserved squash. Serve at room temperature. Garnish with the lemon wedges. Makes 4 servings.

Nutrition Facts

89 calories; total fat 3g; saturated fatg; cholesterolmg; sodium 472mg; carbohydrates 15g; protein 4g.

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