Sauteed Sugar Snap Peas
They’re lightly cooked in olive oil and butter until crisp-tender, then finished with a spritz of lemon juice for a burst of brightness.
Servings: 4 Servings
Calories: 84kcal
Ingredients
- 1 pound fresh sugar snap peas
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon sliced in wedges
Instructions
- Heat a pot of water to boiling. Also prepare a bowl of cold water with ice cubes in it. Drop the peas in the boiling water for just 1 minute. Transfer to the ice bath. Once cooled, pat them dry.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the sugar snap peas, season with salt and pepper, and sauté for 3 minutes, stirring just once or twice so they can blister slightly from the heat of the pan.
- Transfer peas to a serving bowl, spritz with lemon and sprinkle with a little extra salt.
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 162mg | Potassium: 266mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1283IU | Vitamin C: 82mg | Calcium: 57mg | Iron: 3mg