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Ken Holmen, MD
President and CEO

Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

Published in Recipes, Salads & Vegetables Author: CentraCare

Recipe from MyRecipes


  • 4 teaspoons olive oil, divided
  • 3/4 pound sugar snap peas, trimmed
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon crushed red pepper, divided
  • 2 green onions (green and light green parts only), thinly sliced and divided
  • 1/2 teaspoon grated lemon rind, divided
  • 2 teaspoons chopped fresh mint


  1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat.
  2. Add half of snap peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 1/2 minutes, stirring and tossing constantly.
  3. Add half of onions to pan; sauté 1 more minute or until peas are crisp-tender. Toss in 1/4 teaspoon rind, and remove from pan. Repeat procedure with remaining oil, peas, salt, pepper, onions, and rind. Garnish with mint.

Yield:Serves 4 (serving size: 3/4 cup)

Nutrition Information Per Serving
  • Calories: 44
  • Fat: 2.3 g.
  • Sat. Fat: 0.3 g.
  • Sodium: 80 mg
  • Carbs: 4 g.
  • Fiber: 1 g.
  • Protein: 1 g.