- 3 cups fresh or frozen sugar snap peas, thawed
- 3 green onions, chopped
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1 tablespoon minced fresh mint
- In a large skillet, bring 1 in. of water to a boil. Add snap peas; cover and cook for 1-2 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry.
- In the same skillet, saute the peas, onions, garlic, salt and pepper in oil until crisp-tender. Sprinkle with mint.
3/4 cup: 76 calories, 3g fat (0 saturated fat), 0 cholesterol, 154mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.