BASIL-SUGAR SNAP PEAS WITH MUSHROOMS

Basil-Sugar Snap Peas with Mushrooms image

Take 20 minutes and turn frozen sugar snap peas into a special side dish with mushrooms, tomatoes and basil.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 5

Number Of Ingredients 7

Previous Next

Ingredients

1 tablespoon olive oil
1 cup sliced fresh mushrooms (about 3 oz)
1 clove garlic, minced
3 cups frozen sugar snap peas (from 1-lb bag)
1/2 cup halved cherry tomatoes
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1 tablespoon grated Parmesan cheese

Steps:

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.
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.
Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 30 mg, Sugar 3 g