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Basil-Sugar Snap Peas with Mushrooms

  • 5servings
  • 20minutes
  • 70calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H
MineralsCopper, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup sliced fresh mushrooms (about 3 oz)

  3. 1 clove garlic, minced

  4. 3 cups Green Giant Select® frozen sugar snap peas (from 1-lb bag)

  5. 1/2 cup halved cherry tomatoes

  6. 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

  7. 1 tablespoon grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

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