Spring Pea Skillet

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


Spring Pea Skillet

Spring Pea Skillet
1 tbsp. butter
1 tbsp. extra virgin olive oil
1/4 cup minced red onion
1 (8- oz.) package sugar snap peas
1 zucchini, sliced
1/2 cup frozen peas, thawed
1 tbsp. chopped fresh dill
1/2 tsp. sea salt
2 cloves garlic, minced
Freshly ground pepper to taste

To add a fresh flavor, stir in the zest of 1 lemon just before serving.

Prep: 10 minutes, Cook: 8 to 10 minutes, Serves: 4 to 6

1. Melt butter and extra virgin olive oil in a large skillet over medium-high heat. Add onion, sugar snap peas and zucchini to skillet; cook for 5 minutes, stirring frequently.

2. Stir in frozen, thawed peas, dill, salt and garlic; cook for a few minutes more to heat through. Season with freshly ground pepper to taste. 

Nutritional Information:
89 calories, 2 g protein, 5 g total fat (2 g sat.), 8 g carbohydrate, 2 g fiber, 3 g sugar, 6 mg cholesterol, 251 mg sodium, 2 points


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