Sautéed Snap Peas with Ricotta Salata and Mint
Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with panini or other sandwiches, grilled chicken, or pork chops.
Recipe by Cooking Light August 2013
Gallery
Credit:
Iain Bagwell; Styling: Mary Clayton Carl
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
75 calories; fat 4.3g; saturated fat 1.5g; mono fat 1.6g; poly fat 0.2g; protein 3.1g; carbohydrates 6.1g; fiber 1.9g; cholesterol 8mg; iron 1.7mg; sodium 197mg; calcium 39mg.