Sautéed Snap Peas with Ricotta Salata and Mint

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.

Yield: Serves 6 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 75
  • Fat: 4.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 6.1g
  • Fiber: 1.9g
  • Cholesterol: 8mg
  • Iron: 1.7mg
  • Sodium: 197mg
  • Calcium: 39mg

Ingredients

  • 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)

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Snap Peas with Ricotta Salata and Mint Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy