Three-Minute Lemon-Tarragon Peas
Recipe from
Better Homes and Gardens
It's fast, low in calories, and high in fiber. Now here's a side dish that really delivers! To serve this recipe as a chilled salad, substitute olive oil for the butter. Serve with fresh lemon or lime wedges.
Servings:
3 servings
Prep Time:
5 mins
Total Time:
8 mins
Ingredients
-
6 ouncesshelled sweet peassee savings
-
2 ounceswhole sugar snap pea podssee savings
-
1 teaspoonbutter (no margarine)see savings
-
2 teaspoonssnipped fresh tarragonsee savings
-
1 teaspoonfinely shredded lemon peelsee savings
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1/4 teaspooncracked black peppersee savings
Directions
1.
Cook peas and pea pods, covered, in 1/4 cup lightly salted boiling water in a medium saucepan for 3 to 5 minutes, or until just crisp-tender; drain well.
2.
Gently toss cooked peas with butter, tarragon, lemon peel, and pepper in a medium bowl until butter melts. Serve immediately. Makes 3 servings.
Nutrition information
Calories 91, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 19 mg, Carbohydrate 14 g, Fiber 5 g, Protein 5 g. Daily Values: Vitamin C 56%, Calcium 3%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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