Sugar Snap Peas with Lemon and Tarragon
Yield: 4 Servings Time: 20 Minutes
This recipe takes advantage of sweet, fresh sugar snap peas, which require very little cooking time. They are seasoned with bright lemon flavor and fresh herbs to create a simple, delicious vegetable side dish.
Ingredients
1 pound sugar snap peas
Zest of 1 lemon
1 small shallot
2 teaspoons lemon juice
1 tablespoon fresh tarragon leaves, minced
1 tablespoon olive oil
1/8 teaspoon plus a pinch of kosher salt and pepper
Preparation
Rinse the snap peas. Trim off the stem end of the pods with a paring knife, then pull along the flat side to remove the string.
Zest the lemon and mince the shallot. Squeeze lemon juice and set aside. Mince the tarragon leaves.
Heat the olive oil in a large skillet over medium heat. Add the snap peas, then sprinkle with 1/8 teaspoon of salt and pepper. Cook for 3 to 4 minutes, stirring constantly. Add the lemon zest and shallot and cook for 1 minute more, until the snap peas are crisp-tender. Stir in the lemon juice.
Transfer to a serving dish, sprinkle with chopped tarragon and a pinch of salt and pepper, and serve.
Why Kathleen Recommends This Recipe
“Eating a diet rich in vegetables helps keep blood pressure under control. Seasoning with citrus and fresh herbs makes the flavor in this vegetable dish pop, without adding lots of extra sodium that can contribute to high blood pressure.”
— Kathleen Mathis Registered Dietitian Nutritionist
Nutrition Facts
Per serving: 85 calories; 10g Carbohydrate with 35g dietary fiber; 4g fat with ½ g saturated fat; 3g protein, 80mg sodium, 255 mg Potassium (7% Daily Value)
