Prep/Total Time: 10 Min
Serving Size: 4 Servings
3 cups fresh sugar snap peas, trimmed
1/4 teaspoon sugar
2 to 3 tablespoons minced fresh mint
2 tablespoons butter
1. In a large skillet, bring 1 in. of water, peas and sugar to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender; drain. Stir in mint and butter.
3/4 cup equals 102 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 45 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
May 15, 2012 9:15 PM
Love the peas but not the mint but thanks anyway.
May 15, 2012 8:05 PM
Thanks! We already have mint and the snap peas are going to be here soon!
May 15, 2012 2:37 PM
I have never tried with mint it sounds interesting
May 15, 2012 2:31 PM
Why would one wish to spoil nice fresh snap peas with anything other than a little butter and salt?
May 15, 2012 2:11 PM
mint and peas are not a good combination
by ENDLESS FAITH
May 15, 2012 1:24 PM
I can never keep fresh sugar snap peas long enough to cook. My girls find them and they are gone.
May 15, 2012 11:02 AM
Thanks for sharing.We love these.
May 15, 2012 11:00 AM
I love snap peas. TY this sounds good
May 15, 2012 8:16 AM
mmmmmmm easy and sounds good. ty.
May 15, 2012 8:13 AM
i have to try. sounds good. thank you
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