Sugar Snap Peas with Mint and Lemon

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.


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


  1. 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.
  2. 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%