Day 301: Sugar Snap Peas with Lemon Butter ♥

Today's quick and easy and healthy way to cook sugar snap peas: All it takes is a quick sauté in salted water. Then the flash-cooked sugar snap peas are tossed with a smidgen of butter, just a single teaspoon. But it's enough, it really is, because the lemon zest makes this one seriously tasty way to cook sugar snap peas. Low carb and because there is so little fat, so much fiber, these sugar snap peas add up to absolutely zero Weight Watchers points.

~recipe & photo updated 2013~
~more recently updated recipes~

2006 ORIGINAL POST: 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.

MANAGING THE MUNCHIES After supper tonight, I found myself rummaging in the fridge. 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.

2013 UPDATE: These are really good, weeknight-easy but company-good. I'm putting them on my "make often" list!

RECIPE for 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 a boil in a shallow skillet. 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!

TODAY'S VEGETABLE RECIPE INSPIRATION Gourmet July 1992

NUTRITION INFORMATION Per Serving: 44 Calories; 1g Tot Fat; 1g Sat Fat; 3mg Cholesterol; 7mg Sodium; 8g Carb; 4g Fiber; 2g Protein. WEIGHT WATCHERS POINTS: WW Old Points 0 & WW PointsPlus 1 CALORIE COUNTERS 100-calorie serving, 2-1/4 servings; 50-calorie serving, 1 serving.

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