Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 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.

Cheryl Slocum
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Heather Chadduck Hillegas

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

44 calories; fat 2.3g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.2g; protein 1g; carbohydrates 4g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 80mg; calcium 30mg; sugars 6g; added sugar 0g.
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