Sautéed Snap Peas with Ricotta Salata and Mint

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Sauteed Snap Peas with Ricotta Salata and MintRecipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with panini or other sandwiches, grilled chicken, or pork chops.
Serves 6 (serving size: about 1 cup)


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1 tablespoon olive oil
2 (8-ounce) packages trimmed sugar snap peas
3 tablespoons chopped fresh mint
1 1/2 teaspoons grated lemon rind
3/8 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1.5 ounces ricotta salata or goat cheese, crumbled (about 1/3 cup)


Total: 5 Minutes
Total: 5 Minutes
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add peas; sauté 3 minutes or until crisp-tender. Stir in mint, rind, pepper, and salt. Sprinkle with cheese.

Created date

June 2013

Nutritional Information

Calories 75
Fat 4.3 g
Satfat 1.5 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 6.1 g
Fiber 1.9 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 197 mg
Calcium 39 mg