Sugar Snap Peas with Mint and Lemon
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 2 mins
- Cook: 6 mins
“Just a little mint and lemon zest turns already popular sugar snap peas into a very special side dish,” Debra Ponzek says. Frozen peas with the strings removed can now be found in the freezer section of most supermarkets.
Ingredients
- 1pound fresh or frozen sugar snap peas, trimmed and strings removed
- 2teaspoons olive oil
- 1-- garlic clove, minced
- 1/3cup loosely packed chopped mint leaves
- 2teaspoons grated lemon rind
- 1/4teaspoon salt
- -- Juice of 1/2 lemon
Instructions
- Fill a bowl with ice and water. Bring a pot of water to a boil over medium-high heat. Add sugar snap peas; cook until bright green and still a little crispy, 3 to 4 minutes,. Remove with a slotted spoon and submerge immediately in ice water; drain.
- Heat oil over medium-high heat. Add garlic and sauté 1 minute. Add peas, mint and lemon rind; cook 2 to 3 minutes, until thoroughly heated. Add salt and lemon juice.
Recipe adapted from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek (© 2006. Published by Clarkson/Potter Publishers, a division of Random House, Inc.).
Nutritional Info *per serving
- Calories 70
- Glycemic Load 0
- Fat 2.5g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg
- Sodium 150mg
- Potassium 270mg
- Carbohydrate 10g
- Fiber 4g
- Sugars 5g
- Protein 4g
- Trans Fat 0g
- Vitamin A 30%
- Vitamin C 120%
- Calcium 6%
- Iron 20%
