Yield
Makes 6 servings

How to Make It

Bring 1/2 cup water to boil in a large skillet. Add red bell pepper strips, sugar snap peas, and minced garlic to skillet. Cook, covered, over medium heat 5 to 7 minutes until crisp-tender. Toss with 2 tablespoons butter, lemon juice, and salt.

Ratings & Reviews

Riverwine's Review

Riverwine
June 03, 2009
I made this recipe for our first harvest of sugar snap peas, and added two sliced small summer squash. My family liked it!

amykhearne's Review

amykhearne
February 26, 2009
Really Great!!!