Spring Vegetable Skillet

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 6 servings (serving size: 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 2.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 8.8g
  • Fiber: 2.8g
  • Cholesterol: 8mg
  • Iron: 1.2mg
  • Sodium: 221mg
  • Calcium: 58mg

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. 1. Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.
  2. 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. 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.
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