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Minted Sugar Snap Peas

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Minted Sugar Snap Peas

Two vegetables in this recipe give not only extra color but also more nutrients. Combine them with a fresh herb and a few pantry items and you'll have this side dish on the table in less than 10 minutes. 

Ingredients

Servings  4  

  • 1 teaspoon olive oil (extra virgin preferred)
  • 1 small carrot, cut into matchstick-size strips
  • 8 ounces sugar snap peas
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the carrot for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
  2. Stir in the peas. Cook for 30 seconds, or until tender-crisp, stirring occasionally.
  3. Stir in the remaining ingredients. Cook for 10 to 15 seconds, or until the mint has wilted.

Nutrition Facts

Minted Sugar Snap Peas

CaloriesCalories

40 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

2g Per Serving

Nutrition Facts

Calories 40
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 157 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 3 g
Protein 2 g

Dietary Exchanges
1 vegetable

 

Two vegetables in this recipe give not only extra color but also more nutrients. Combine them with a fresh herb and a few pantry items and you'll have this side dish on the table in less than 10 minutes. 

Nutrition Facts

Minted Sugar Snap Peas

CaloriesCalories

40 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

2g Per Serving
×
Calories 40
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 157 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 3 g
Protein 2 g

Dietary Exchanges
1 vegetable

Ingredients

Servings  4  

  • 1 teaspoon olive oil (extra virgin preferred)
  • 1 small carrot, cut into matchstick-size strips
  • 8 ounces sugar snap peas
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the carrot for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
  2. Stir in the peas. Cook for 30 seconds, or until tender-crisp, stirring occasionally.
  3. Stir in the remaining ingredients. Cook for 10 to 15 seconds, or until the mint has wilted.
 

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