I made this recipe for our first harvest of sugar snap peas, and added two sliced small summer squash. My family liked it!
Sugar Snap Peas with Bell Peppers
Yield: Makes 6 servings
- 1/2 cup water
- 1 large red bell pepper, cut into thin strips
- 1 pound fresh sugar snap peas
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- Bring 1/2 cup water to boil in a large skillet. Add red bell pepper strips, sugar snap peas, and minced garlic to skillet. Cook, covered, over medium heat 5 to 7 minutes until crisp-tender. Toss with 2 tablespoons butter, lemon juice, and salt.
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