University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Basil Lemon Snap Peas
Total : 15 min

Ingredients:

  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1½ pounds fresh or frozen sugar snap peas, trimmed
  • 1 cup chopped sweet yellow pepper
  • 1/3 cup chopped fresh basil
  • ½ teaspoon sugar
  • ½ teaspoon grated lemon rind
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons fresh lemon juice

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add garlic and sauté 30 seconds.
  3. Add peas and yellow pepper. Sauté 2 to 3 minutes or until peas (or beans) are crisp-tender.
  4. Add basil, sugar, lemon rind, salt and pepper. Sauté 30 seconds.
  5. Add lemon juice and sauté 30 seconds. Serve immediately.
Exchange: 1 starch
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
5 1-cup servings
 Amount Per Serving
 Calories 90      Calories from Fat 20
% Daily Value 
3%0% Total Fat 2g0g
0%0% Cholesterol   0mg0mg
5%0% Sodium   130mg0mg
5%0% Total Carbohydrate   15g0g
16%0%   Dietary Fiber   4g0g
0%   Sugars   0g
8%0% Protein   4g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: