Sautéed Snap Peas with Ricotta Salata and Mint

Sauteed Snap Peas with Ricotta Salata and Mint Recipe
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)
Total time: 5 Minutes
Total time: 5 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 5 Minutes
Total: 5 Minutes

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


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)


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.


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