Take 20 minutes and turn frozen sugar snap peas into a special side dish with mushrooms, tomatoes and basil.
Basil-Sugar Snap Peas with Mushrooms
- Prep Time 20 min
- Total 20 min
- Servings 5
- Ingredients 7
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms (about 3 oz)
- 1 clove garlic, minced
- 3 cups frozen sugar snap peas (from 1-lb bag)
- 1/2 cup halved cherry tomatoes
- 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
- 1 tablespoon grated Parmesan cheese
Instructions
-
Step1In 2-quart saucepan, heat oil over medium heat. Add mushrooms and garlic; cook 3 to 5 minutes, stirring frequently, until tender. Remove from saucepan; place on plate and cover to keep warm.
-
Step2In same saucepan, heat 1/3 cup water to boiling. Add sugar snap peas; return to boiling. Stir; reduce heat to low. Cover; simmer 3 to 5 minutes or until peas are crisp-tender. Drain; return peas to saucepan.
-
Step3Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.
Nutrition
70
Calories
3g
Total Fat
4g
Protein
7g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 70
- Calories from Fat
- 30
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 30mg
- 1%
- Potassium
- 150mg
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 3g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 35%
- 35%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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