Sugar Snap Peas With Basil And Lemon Recipe - Cooking Index
Sugar Snap Peas With Basil And Lemon Recipe - Cooking Index
Fresh basil and lemon add just the right touch to sweet sugar snap peas, resulting in a light dish that captures the taste of summer. Remove the strings on both sides of the pods if using fresh peas, but leave the pods whole. Be sure not to overcook the peas; you want them slightly crisp. Fresh sugar snaps are preferable, if they are available.
Type: Vegetables| 2 teaspoons | 10ml | Olive oil |
| 1 1/4 lbs | 567g / 20oz | Fresh sugar snap peas |
| = (or two 10-oz packages thawed frozen | ||
| Sugar snap peas) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1/3 cup | 48g / 1.7oz | Coarsely-chopped fresh basil |
| 1/2 teaspoon | 2.5ml | Grated lemon zest |
| 1/2 | Lemon - cut in wedges |
Heat the oil in a large nonstick skillet over medium heat.
Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, 3 minutes for fresh or 2 minutes for thawed frounceen sugar snaps.
Add the basil and lemon zest; stir-fry until the basil is wilted and fragrant. Serve immediately.
This recipe yields 4 servings. Serving size: 3/4 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories: 83; Calories from Fat: 24; Fat: 3g; Saturated Fat: 0g; Cholesterol: 0 mg; Sodium: 301 mg; Carbohydrates: 11g; Dietary Fiber: 4g; Sugars: 6g; Protein: 4g.
Source:
American Diabetes Association at http://www.diabetes.org
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