• 12servings
  • 35minutes
  • 55calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra virgin olive oil

  2. 1 1/2 teaspoon(s) freshly grated lemon peel

  3. Salt

  4. Pepper

  5. 1 tablespoon(s) margarine or butter

  6. 3/4 cup(s) finely chopped spring or sweet onions

  7. 5 tablespoon(s) water

  8. 2 pound(s) sugar snap peas , strings removed 1/4 cup(s) finely chopped, packed fresh tarragon leaves

Instructions Jump to Ingredients ↑

  1. In large bowl, combine oil, lemon peel, and 1/4 teaspoon freshly ground black pepper. Let stand.

  2. In 12-inch skillet, melt margarine on medium. Add onion and cook 4 minutes or until softened and golden brown, stirring occasionally and adding 1 to 2 tablespoons of water if browning too quickly.

  3. Increase heat to medium-high. Add snap peas, 1 tablespoon water, and 1/4 teaspoon salt. Cook 5 to 7 minutes or until crisp-tender and browned in spots, stirring occasionally and adding an additional 1 to 2 tablespoons water if browning too quickly.

  4. Transfer to bowl with lemon oil; add tarragon and 1/4 teaspoon salt. Toss until well coated.


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