Sugar Snaps with Extra-Virgin Olive Oil and Shaved Parmigiano

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 234.55mg
  • Calories: 231.98
  • Calories from fat: 71.76480731%
  • Carbohydrate: 7.52g
  • Cholesterol: 15.59mg
  • Fat: 18.74g
  • Fiber: 2.26g
  • Iron: 1.94mg
  • Protein: 9.13mg
  • Saturated fat: 4.91g
  • Sodium: 291.56mg


  • 4 cups (about 12 ounces) sugar snap peas
  • 2 teaspoons fresh lemon juice, plus more to taste
  • Pinch of kosher salt
  • Pinch of sugar
  • 1 clove garlic, halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1 2-inch strip lemon zest, cut into thin slivers
  • Freshly ground black pepper to taste
  • 1 2- to 3-ounce chunk Parmigiano-Reggiano


  1. With a chef's knife, cut the snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve. Up to 15 minutes before serving, dress the snap peas: Combine the lemon juice, salt, and sugar in a medium bowl. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle the oil into the lemon mixture. Add the snap peas and zest and toss to coat. Season with the pepper. Using a vegetable peeler, shave the Parmigiano into paper-thin strips. Scatter over the snap peas and toss gently before serving.
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