Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

2 Ratings
  • 5 0
  • 4 2
  • 3 0
  • 2 0
  • 1 0

Mint adds a fresh finish to this side dish, but fresh chopped thyme or oregano leaves will also pair well with the snap peas.

By Cheryl Slocum
Recipe by Cooking Light May 2016

Gallery

Credit: Jennifer Causey Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 4 (serving size: 3/4 cup)
Nutrition Info
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Ingredients

Directions

  • Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat.

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  • Add half of snap peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 1/2 minutes, stirring and tossing constantly. 

  • Add half of onions to pan; sauté 1 more minute or until peas are crisp-tender. Toss in 1/4 teaspoon rind, and remove from pan. Repeat procedure with remaining oil, peas, salt, pepper, onions, and rind. Garnish with mint.

Nutrition Facts

Per Serving:
44 calories; fat 2.3g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.2g; protein 1g; carbohydrates 4g; fiber 1g; iron 1mg; sodium 80mg; calcium 30mg; sugars 6g.
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