Sugar Snap Peas with Lemon and Toasted Almonds
Sugar snap peas make this a crisper, sweeter version of green beans amandine.
1 cup water
2 1/2 cups sugar snap peas, trimmed (about 8 ounces)
1 1/2 teaspoons butter, melted butter spray would have to be substituted
1/2 teaspoon grated lemon rind
2 tablespoons sliced almonds, toasted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender. Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.
Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.
Yield: 4 servings (serving size: 1/2 cup)
CALORIES 80 (36% from fat); FAT 3.2g (satfat 1.1g, monofat 1.4g, polyfat 0.4g); PROTEIN 3.5g; CARBOHYDRATE 9.9g; FIBER 3.4g; CHOLESTEROL 4mg; IRON 1.5mg; SODIUM 173mg; CALCIUM 77mg;
Cooking Light, DECEMBER 2004
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Sugar snap peas with lemon and toasted almonds
