Sauteed Sugar Snap Peas with Chile, Lemon, and Mint


  • 2 teaspoons olive oil
  • 6 ounces sugar snap peas, trimmed
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper
  • 1 green onion (green and light green parts only), thinly sliced
  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon chopped fresh mint


  1. Heat a large skillet over medium-high heat. Add oil; swirl to coat.
  2. Add snap peas, salt, and pepper to pan; sauté 1 1/2 minutes, stirring and tossing constantly. Add onions to pan; sauté 1 more minute or until peas are crisp-tender. Toss in rind. Garnish with mint.

Recipe Tips

Mint adds a fresh finish to this side dish, but fresh chopped thyme or oregano leaves will also pair well with the snap peas.
Makes 2 servings (serving size: 3/4 cup)
44 calories
  • PROTEIN 1.0g
  • SODIUM 80.0mg
  • FAT 2.3g
  • SUGARS 6.0g
By | 2018-10-31T19:23:05+00:00 October 31st, 2018|Recipes, Side Dishes, Vegetarian|Comments Off on Sauteed Sugar Snap Peas with Chile, Lemon, and Mint