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    1 pt. Sugar Snap Peas w/ Basil & Lemon


    Source of Recipe


    The New Family Cookbook for People with Diabetes - e-mail, posted by filus

    List of Ingredients




    - 2 teaspoons olive oil
    - 1-1/4 pounds fresh sugar snap peas, or two (10 ounce) packages thawed frozen sugar snap peas
    - 1/8 teaspoon salt
    - 1/4 teaspoon ground white pepper
    - 1/3 cup coarsely chopped fresh basil
    - 1/2 teaspoon grated lemon zest
    - 1/2 lemon, cut in wedges

    Recipe



    Heat the oil in a large nonstick skillet over medium heat. Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen sugar snaps. Add the basil and lemon zest; stir-fry until the basil is wilted and fragrant. Serve immediately with lemon wedges. Makes 4 servings

    One 3/4-cup serving equals: Calories: 83, Fat: 3 g, Cholesterol: 0 mg, Sodium: 79 mg, Carbohydrate: 11 g, Fiber: 4 g, Protein: 4 g ++++ Exchanges: 2 Vegetable, 1/2 Fat ++++ WWP: 1

 

 

 

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