Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

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Sauteed Sugar Snap Peas with Chile Lemon and Mint Recipe

Photo: Jennifer Causey Styling: Heather Chadduck Hillegas

Mint adds a fresh finish to this side dish, but fresh chopped thyme or oregano leaves will also pair well with the snap peas.

Serves 4 (serving size: 3/4 cup)


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4 teaspoons olive oil, divided
3/4 pound sugar snap peas, trimmed
1/4 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper, divided
2 green onions (green and light green parts only), thinly sliced and divided
1/2 teaspoon grated lemon rind, divided
2 teaspoons chopped fresh mint


Hands-on: 12 Minutes
Total: 12 Minutes

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat.

2. Add half of snap peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 1/2 minutes, stirring and tossing constantly. 

3. Add half of onions to pan; sauté 1 more minute or until peas are crisp-tender. Toss in 1/4 teaspoon rind, and remove from pan. Repeat procedure with remaining oil, peas, salt, pepper, onions, and rind. Garnish with mint.

Created date

March 2016

Nutritional Information

Calories 44
Fat 2.3 g
Satfat 0.3 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 80 mg
Calcium 30 mg
Sugars 6 g
Est. Added Sugars 0 g