Lemony Sugar Snap Peas
Lemony Sugar Snap Peas requires about 5 minutes from start to finish. This recipe makes 4 servings with 60 calories, 2g of protein, and 4g of fat each. For 74 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from For the Love of Cooking has 296 fans. Several people really liked this side dish. A mixture of olive oil, lemon juice, sugar snap peas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. If you like this recipe, you might also like recipes such as Lemony Sugar Snap Peas with Avocado, Lemony Snap Peas, and Lemony Snap Peas.
Servings: 4
Preparation duration: 5 minutes
Ingredients:
1 tsp Dijon mustard
2 tbsp lemon juice
Zest of 1 lemon
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
1/2 tsp sugar
8 oz of sugar snap peas
Equipment:
bowl
whisk
pot
Cooking instruction summary:
Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.Bring a pot of water (seasoned with a bit of salt) to boil over high heat. Add the sugar snap peas and cook for 30 seconds. Drain and plunge into ice water to stop the cooking process and to ensure the color will stay bright green.Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.
Step by step:
1. Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl.
2. Whisk until well combined.Bring a pot of water (seasoned with a bit of salt) to boil over high heat.
3. Add the sugar snap peas and cook for 30 seconds.
4. Drain and plunge into ice water to stop the cooking process and to ensure the color will stay bright green.
5. Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.
Nutrition Information:
covered percent of daily need
