WARM SPINACH SALAD WITH PEAS AND FETA
This spinach salad is the perfect salad to serve with grilled meat, chicken or fish and is packed full of good-for-you greens.
Provided by Alida Ryder
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- In a large frying pan, heat a few teaspoons of oil and add the sugar snap peas.
- Allow to char on both sides then remove from the pan.
- Add the frozen peas to the pan and cook until warmed through.
- Place washed and dried baby spinach leaves in a large bowl/serving dish, top with the cooked peas and crumble over the feta cheese.
- Whisk together the olive oil, lemon juice, Parmesan cheese, garlic, salt and pepper. Pour over the salad, toss and serve.
Nutrition Facts : Calories 188 kcal, Carbohydrate 18 g, Protein 12 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 448 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
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.
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
SPRING PEAS WITH DATES AND WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
- Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.
- Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt to taste.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 145, Fat 7 grams, SaturatedFat 1 grams, Sodium 188 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 4 grams, Sugar 9 grams
PARMESAN SNAP PEA PASTA
My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
SUGAR SNAP PEAS AND SPINACH WITH GINGER
Provided by Anne Burrell
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
- Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
- Snappy!
SPINACH AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
- Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
- Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.
CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS
This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock.
Provided by anneygirl
Categories Spaghetti
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- Put water onto boil for pasta. Salt water and cook according to package.
- Add spinach and peas to past for last four minutes of cooking time.
- Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
- Heat olive oil and margarine in skillet over medium high heat.
- Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
- Whisk in flour. Cook for another minute.
- Whisk in chicken stock until well blended. Then add half and half.
- Simmer until thickened. Whisk in Parmesan cheese.
- Salt and pepper to taste.
- Drain pasta, spinach, and peas and toss with sauce.
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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