BASIL SUGAR SNAP PEAS
Complement the sauce-topped steaks with this vibrant side dish that cooks in the microwave in mere minutes. Fresh sugar snap peas get extra color from a jar of pimientos, which eliminates the need to chop sweet red pepper.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine the peas and water. Cover and cook on high for 3-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 189mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
LEMONY SNAP PEAS WITH BASIL
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound trimmed sugar snap peas and 1/4 teaspoon kosher salt. Cook, stirring, until crisp-tender, 2 to 3 minutes. Toss with 1/2 tablespoon butter, 1/2 teaspoon each grated garlic and lemon zest and 1 chopped scallion. Season with lemon juice and salt. Top with chopped basil.
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
LEMON-BASIL SNOW PEAS
"Sugar snap peas are a delicious vegetable that often gets overlooked," notes Mitzi Sentiff in Annapolis, Maryland. "We love the flavor of this crunchy side dish and its splash of lemon with broiled fish, chicken or pork."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BASIL-SUGAR SNAP PEAS WITH MUSHROOMS
Take 20 minutes and turn frozen sugar snap peas into a special side dish with mushrooms, tomatoes and basil.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, heat oil over medium heat. Add mushrooms and garlic; cook 3 to 5 minutes, stirring frequently, until tender. Remove from saucepan; place on plate and cover to keep warm.
- In same saucepan, heat 1/3 cup water to boiling. Add sugar snap peas; return to boiling. Stir; reduce heat to low. Cover; simmer 3 to 5 minutes or until peas are crisp-tender. Drain; return peas to saucepan.
- Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 30 mg, Sugar 3 g
SUGAR SNAP PEAS
Delicious and easy recipe for sugar snap peas!
Provided by CJCOLLINS
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g
SNAP PEA SALAD WITH BURRATA
Provided by April Bloomfield
Categories Salad Cheese Easter Quick & Easy Mother's Day Lunch Mint Basil Arugula Spring Sugar Snap Pea Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
- Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.
SUGAR SNAP PEAS WITH BASIL AND LEMON
I love peas and this fit our meal perfectly. From The New Family Cookbook for People with Diabetes Points 1.
Provided by Dancer
Categories Lemon
Time 14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add Sugar snap peas, season with salt and pepper.
- Stir-fry until crisp-tender, or about 3 minutes.
- Add basil and lemon zest, stir-fry until basil is wilted and fragrant.
- Serve immediately with lemon wedges.
SUGAR SNAP PEAS WITH LEMON, GARLIC, AND BASIL
I am a big fan of Snap Peas, so when I found this recipe in Cook's Illustrated, I knew I had to try it! Yum!!
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.
- Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.).
- Heat oil over medium heat in medium sauté pan. Add zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.
LOBSTER SALAD WITH CORN, SUGAR SNAP PEAS, AND BASIL-MINT OIL
Categories Salad Appetizer Lobster Corn Bell Pepper Summer Sugar Snap Pea Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a 10- to 12-quart kettle bring 8 quarts water to a boil with bay leaves and coarse salt. Plunge 1 lobster into water headfirst and simmer, covered, 12 minutes. With tongs immediately transfer lobster to a bowl to cool. Return water to a boil and cook remaining lobster in same manner.
- When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Transfer claw and tail meat to a large bowl and chill, covered.
- Shuck corn and cut kernels from cobs. Trim sugar snap peas and diagonally cut into 1/4-inch-thick slices. Cut bell peppers into 1- by 1/4-inch-thick strips. Finely chop enough shallots to measure 1/3 cup.
- In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté peas and bell peppers with salt and pepper to taste, stirring, until crisp-tender, about 2 minutes. Transfer sautéed vegetables to a plate and cool completely. Add remaining tablespoon oil to skillet and sauté corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes. Transfer corn mixture to another plate and cool completely. Add all vegetables with salt and pepper to taste to lobster, tossing to combine. Chill salad, covered, until cold and up to 1 day.
- Toss salad with lemon juice and serve with basil-mint oil and lemon wedges.
PASTA WITH SNAP PEAS, BASIL, AND SPINACH
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
- Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.
Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 10 g, Protein 24 g, SaturatedFat 9 g
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