Suger Snap Peas W/ Basil & Lemon
Source of Recipe
The New Family Cookbook for People with Diabetes - e-mail
SUGAR SNAP PEAS WITH BASIL AND LEMON
Exchanges
WW Points
Yield: About 3 cups (4 servings)
- 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
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.
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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