Spring Vegetable Skillet

Spring Vegetable Skillet Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Yield:

6 servings (serving size: 2/3 cup)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 69
Fat 2.9 g
Satfat 1.8 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 8.8 g
Fiber 2.8 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 221 mg
Calcium 58 mg

Ingredients

16 baby carrots with tops (about 10 ounces)
3/4 teaspoon kosher salt, divided
12 ounces sugar snap peas, trimmed
1 1/2 tablespoons butter
1 tablespoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice

Preparation

1. Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.

2. Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.

3. Melt butter in a large nonstick skillet over medium-high heat. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.

David Bonom,

Cooking Light

May 2010
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