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Basil-Sugar Snap Peas with Mushrooms

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Betty Crocker Kitchens
Updated May 4, 2010
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Take 20 minutes and turn frozen sugar snap peas into a special side dish with mushrooms, tomatoes and basil.

Basil-Sugar Snap Peas with Mushrooms

  • Prep Time 20 min
  • Total 20 min
  • Servings 5
  • Ingredients 7
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms (about 3 oz)
  • 1 clove garlic, minced
  • 3 cups 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.

Nutrition

70 Calories
3g Total Fat
4g Protein
7g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
70
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
30mg
1%
Potassium
150mg
Total Carbohydrate
7g
2%
Dietary Fiber
3g
12%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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