SAUTEED SNAP PEAS AND CUCUMBERS WITH SHALLOT AND DILL
Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:06:00
Calories: 50
Fat: 2 grams
Protein: 2 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Net Carbs: 4 grams
1 tablespoon olive oil
1 tablespoon chopped shallot
4 large cucumbers, seeded and cut into 1/2 inch chunks
12 ounces snap peas (about 3 cups), strings removed and
halved lengthwise
1/2 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons chopped fresh dill
1. Heat oil in a large nonstick skillet over medium-high
heat. Add shallot; cook, stirring, 1 minute, until softened.
Add cucumber pieces, snap peas, salt and pepper.
Cook 5 minutes, until cucumber is just softened and
vegetables are heated through. Sprinkle with dill and
toss to combine. Serve hot.
This unexpected vegetable pairing makes an exciting side dish.
Snap peas are much lower in carbs than their shelled cousins,
and cooking the cucumbers mellows their crunch to a tender
bite.
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