Basil-Sugar Snap Peas with Mushrooms

 

1

tablespoon olive oil

1

cup sliced fresh mushrooms (about 3 oz)

1

clove garlic, minced

3

cups Green Giant Select® frozen sugar snap peas (from 1-lb bag)

1/2

cup halved cherry tomatoes

2

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

1

tablespoon grated Parmesan cheese

• 1 In 2-quart saucepan, heat oil over medium heat. Add mushrooms and garlic; cook 3 to 5 minutes, stirring frequently, until tender. Remove from saucepan; place on plate and cover to keep warm.
• 2 In same saucepan, heat 1/3 cup water to boiling. Add sugar snap peas; return to boiling. Stir; reduce heat to low. Cover; simmer 3 to 5 minutes or until peas are crisp-tender. Drain; return peas to saucepan.
• 3 Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.