Sugar snap peas with mushrooms and tomatoes

Sugar snap peas are one of those vegetables you don't think about very often. For me, it's in stir fries. It's one of those items that gives the extra crunch that is just awesome. I really enjoyed making this side dish. A little bit of cheese and the tomatoes really made it pop!

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
Serves 5

• 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.