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Sugar Snap Peas with Lemon and Toasted Almonds

Sugar Snap Peas with Lemon and Toasted Almonds

Sugar snap peas make this a crisper, sweeter version of green beans amandine.

Cooking Light DECEMBER 2004

  • Yield: 4 servings (serving size: 1/2 cup)

Ingredients

  • 1 cup water
  • 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)
  • 1 1/2 teaspoons butter, melted
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons sliced almonds, toasted
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender. Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.

Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 36%
  • Fat: 3.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.5g
  • Carbohydrate: 9.9g
  • Fiber: 3.4g
  • Cholesterol: 4mg
  • Iron: 1.5mg
  • Sodium: 173mg
  • Calcium: 77mg
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