Recipe: Sugar snap peas with fresh marjoram

Dietitian's tip: Sugar snap peas are crisp peas eaten pod and all. Here, they're paired with marjoram and tossed with olive oil and lemon. To save time, look for packaged peas with their strings already removed.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

2 teaspoons extra-virgin olive oil
3/4 pound sugar snap peas, trimmed of stems and strings
1 1/2 teaspoons chopped fresh marjoram
1 teaspoon fresh lemon juice
1/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

In a large frying pan, heat the olive oil over medium heat. Add the peas and saute until tender-crisp, about 4 to 5 minutes. Stir in the marjoram, lemon juice and zest, salt, and pepper and toss gently to mix. Serve immediately.

Nutritional Analysis

(per serving)

Calories	59	Monounsaturated fat	2 g
Protein	2 g	Cholesterol	0 mg
Carbohydrate	7 g	Sodium	155 mg
Total fat	2 g	Fiber	2 g
Saturated fat	0 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Vegetables

DIABETES MEAL PLAN EXCHANGES

Nonstarchy vegetables

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DASH EATING PLAN SERVINGS

Vegetables

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Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

By Mayo Clinic Staff
Jan. 1, 2007

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