Patti says, "I like to make this recipe in midsummer, when snap peas are at their sweetest and snappiest. It couldn't be simpler and the flavor is sublime."
Servings: Makes 6 servings
- 3 tablespoons reduced-calorie margarine
- 1 pound sugar snap peas , strings removed
- 3 scallions , chopped
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Melt the margarine in a skillet over medium heat. Stir in the peas and scallions. Cover and cook until the peas are bright green and crisp-tender, 1 to 2 minutes. Stir in the mint, salt and pepper. Serve warm.
Recommended option: Flavor the peas a bit more by adding the grated zest of one small lemon along with the mint.
From the book Patti LaBelle's Lite Cuisine
100 calories, 6 grams fat, 1 gram saturated fat, 0 mg of cholesterol, 350 mg sodium, 9 grams carbohydrate, 3 grams fiber, 2 grams protein
Diet exchanges: 1 starch, 1 fat or 1/2 carbohydrate choice