Recipes >
Lemon Spring Peas with Yellow Peppers
Ingredients
- 1 pound snap peas
- 1/2 cup baby peas (thawed frozen or fresh)
- 1 yellow pepper, large diced
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon zest
Let the vibrancy of green peas and lemony yellow peppers welcome you to warmer weather. When there is fresh produce to be had, you’ll be equipped with the right recipe to let it shine.
Why Try? Simple yet delicious, this un-fussy side dish is enough to brighten any meal with little effort.
Foodie Byte: We love the contrast of the two types of peas, but feel free to use one or the other, or even add snow peas – we welcome you to make it your own.
Preparation
- Combine snap peas, baby peas, yellow pepper, butter, salt and pepper in a large frying pan and place over medium heat to sauté for about 10 minutes or until tender and hot.
- Add zest, stirring to incorporate. Serve hot.
Nutritional Information
Calories 83, Carbohydrates 9g, Cholesterol 10mg, Fat 4g, Fat Calories 36, Fiber 3g, Protein 3g, Saturated Fat 2g, Sodium 164mg. Daily Values: Calcium 38.82mg 4%, Phos 48.91mg 5%, Copper 0.1mg 5%, Zinc 0.26mg 2%, Panto 0.63mg 6%, Magnesium 22.27mg 6%, Iron 1.87mg 10%, Vitamin B6 9%, Vitamin C 174%, Vitamin B12 0%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 21%. Percent Daily Values are based on a 2,000 calorie diet.