I can't remember the last time I cooked sugar snap peas. Hmmm: have I ever cooked sugar snap peas?

Either way, what a mistake. These were easy-easy, quick-quick and tasty-tasty. (If you're into food-blogging acronyms like SHF and IMBB and DMBLGIT and ETC, then that'd be EEQQTT. And now that I've done the nutrition analysis, see below, let's make that EEQQTTHH, adding healthful-healthful.)

And because there was nothing starchy to soak up the butter, a teaspoon went a long way taste-wise.

NUTRITION NOTES ...

• Managing the Munchies: After supper tonight, I found myself rummaging in the frig ... you know that feeling, you've eaten but still want something more. The crackers, the chocolate, the pecans cried out for attention. But I put a serving of sugar snap peas in a bowl. What a GREAT munchie!! They need real chewing, not just swallowing, so last a long while. They're full of fiber so are filling. Plus they send forth piles of flavor so are oh-so-satisfying too. If your diet suffers from after-supper munchies, try keeping sugar snap peas on-the-ready.
• Carb-counters: Only 4 grams of net carbs so completely low-carb.
  
• Weight Watchers: All this for zero -- 0 -- points!
  

FOR THE RECORD ... This is A Veggie Venture's contribution to ARF Tuesdays (our weekly reminder to eat antioxidant-rich foods) usually hosted by Sweetnicks, but this week, since Sweetnicks on holiday -- but blogging, still?? no kidding -- hosted at Dispensing Happiness.

FROM THE ARCHIVES ... Check the Recipe Box for other low-carb recipes and Weight Watchers zero-point recipes.

SUGAR SNAP PEAS with LEMON BUTTER
Hands-on time: 10 minutes
Time to table: 20 minutes
Serves 4

Salted water to cover
1 pound sugar snap peas (tonight's were fresh but I've seen them frozen too which would be even quicker)
1 teaspoon butter (reduced from 5 teaspoons but more than plenty)
Zest from a lemon
Good salt

Bring the water to boil. Wash the peas and snip off the stem ends. (Instructions usually say to pull off the strings, too but what I had tonight weren't in the least stringy.) Cook for 3 minutes, drain and return to the hot pan. Add the butter and lemon and stir well to coat with the butter. Transfer to a serving dish, salt well, serve and enjoy!

NUTRITION ESTIMATE
Per Serving: 44 Cal (19% from Fat, 16% from Protein, 64% from Carb); 2 g Protein; 1 g Tot Fat; 1 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb4; 44 mg Calcium; 1 mg Iron; 7 mg Sodium; 3 mg Cholesterol; Weight Watchers 0 points

ALANNA's TIPS

• When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.

CREDIT WHERE CREDIT'S DUE
Gourmet July 1992