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:

Quickview
59k Calories
1g Protein
3g Total Fat
5g Carbs
15% Health Score
Limit These
Calories
59k
3%

Fat
3g
6%

  Saturated Fat
0.51g
3%

Carbohydrates
5g
2%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
210mg
9%

Get Enough Of These
Protein
1g
3%

Vitamin C
38mg
47%

Vitamin K
16µg
16%

Vitamin A
618IU
12%

Manganese
0.14mg
7%

Iron
1mg
7%

Fiber
1g
7%

Folate
25µg
6%

Vitamin B1
0.09mg
6%

Vitamin E
0.74mg
5%

Vitamin B6
0.1mg
5%

Vitamin B5
0.44mg
4%

Magnesium
14mg
4%

Potassium
125mg
4%

Phosphorus
32mg
3%

Vitamin B2
0.05mg
3%

Calcium
27mg
3%

Copper
0.05mg
2%

Vitamin B3
0.36mg
2%

Selenium
0.83µg
1%

Zinc
0.17mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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