Sugar snap peas with fresh marjoram
Dietitian's tip: Sugar snap peas are crisp peas eaten pod and all. Here, they're paired with marjoram and tossed with olive oil and lemon. To save time, look for packaged peas with their strings already removed.
SERVES 4
Ingredients
2 teaspoons extra-virgin olive oil
3/4 pound sugar snap peas, trimmed of stems and strings
1 1/2 teaspoons chopped fresh marjoram
1 teaspoon fresh lemon juice
1/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
In a large frying pan, heat the olive oil over medium heat. Add the peas and saute until tender-crisp, about 4 to 5 minutes. Stir in the marjoram, lemon juice and zest, salt, and pepper and toss gently to mix. Serve immediately.
Nutritional Analysis(per serving)Calories 59 Monounsaturated fat 2 g
Protein 2 g Cholesterol 0 mg
Carbohydrate 7 g Sodium 155 mg
Total fat 2 g Fiber 2 g
Saturated fat 0 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 2
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A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Nonstarchy vegetables 1
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DASH EATING PLAN SERVINGS
Vegetables 1
http://www.mayoclinic.com/health/hea...ecipes/NU00346
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