Sautéed Sugar Snap Peas

Snap peas are so crisp, sweet, and succulent making them one of the easiest vegetables to convince the kiddos to eat. They can be “snapped” into pieces and mixed into salads or eaten whole as an appetizer/snack.

Vegetable oil cooking spray
½ teaspoon extra virgin olive oil
1 clove garlic minced
2 green onions, chopped
8 ounces sugar snap peas, washed and strings removed
1/8 teaspoon salt
Pepper to taste

Spray a non-stick pan with vegetable oil cooking spray and add oil. Place pan over medium high heat and when oil is hot add the onions and garlic.  Sauté green onions for about 30 seconds.  Add the snap peas and sauté for 2 minutes until bright green and still crisp. Sprinkle with salt and pepper to taste.

Yield: 4 Servings (Serving size: ¾ cup)
Nutrition Breakdown: Calories 35, Fat 1g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 7g, Fiber 1g, Protein 1g.
Percent Daily Value: 6% Vitamin A, 15% Vitamin C, 4% Calcium, 4% Iron
Carbohydrate Choice: ½ Carbohydrates

Variations:

• Lemon/Mint: Sprinkle with 1 teaspoon chopped mint, ½ teaspoon lemon zest and 1 teaspoon lemon juice.
• Sesame-Soy: Omit salt and add 2 teaspoons reduced sodium soy sauce to pan during cooking. Once done sprinkle the snap peas with 1 teaspoon sesame seeds. This variety has 117mg sodium.

Snap peas and other edible pods are a good source of carbohydrates, Vitamins A, C, thiamin, riboflavin and niacin, as well as impressive amounts of phosphorus, iron and potassium