Trio of Peas
Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish.
From EatingWell: February/March 2006, EatingWell Serves Two
Yield: 4 servings, about 3/4 cup each
Active Time: 20
Total Time: 20
- 2 teaspoons canola oil
- 1 cup snow peas, trimmed
- 1 cup sugar snap peas, fresh or frozen
- 2 cups frozen peas, (8 ounces)
- 1/2 teaspoon freshly grated lemon zest
- 4 teaspoons lemon juice
- 1 1/2 teaspoons dried tarragon
- 1 teaspoon butter
- Salt, to taste
Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.
Nutrition Per Serving: 111 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 15 g carbohydrates; 5 g protein; 5 g fiber; 127 mg sodium; 107 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (35% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1/2 fat