Marvelous Minted Snap Peas
Recipe created by Patti LaBelle
January 01, 2006
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
Printed from Oprah.com on December 5, 2013
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