One thing that I really love about this recipe-no need for added salt or pepper! I'm really not much of a salt fan, so I usually don't put it on unless it's really necessary in a dish. Pepper, I do love, but there was enough different flavor concepts going on for this side that it wasn't needed!
Sugar snap peas with mushrooms and tomatoes-adapted from Fast & Healthy Cookbook by Pillsbury
Total time: 20 minutes
- 1 tablespoon vegetable oil
- 4 ounces mushrooms, sliced
- 1 clove garlic, minced
- 3 cups frozen sugar snap peas
- 1/2 cup halved cherry tomatoes
- 1/2 teaspoon dried basil leaves
- 1 tablespoon grated Parmesan cheese
In a large saucepan, heat the oil over medium heat. Add mushrooms and garlic and cook for 3-5 minutes, stirring frequently, until tender. Remove from saucepan; place in a serving dish or on a plate and cover with tin foil to keep warm.
In the same saucepan, heat 1/3 cup water to boiling. Add sugar snap peas and return the pan to boiling. Cover and simmer 3-5 minutes or until peas are crisp-tender. Drain then return peas to saucepan.
Return the mushrooms withs garlic to the saucepan along with tomatoes and basil. Cook until warm. Spoon into a serving dish and sprinkle with cheese.