Basil Sugar Snap Peas With Mushrooms Recipes

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

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

BASIL SUGAR SNAP PEAS

Basil Sugar Snap Peas image

Complement the sauce-topped steaks with this vibrant side dish that cooks in the microwave in mere minutes. Fresh sugar snap peas get extra color from a jar of pimientos, which eliminates the need to chop sweet red pepper.

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound fresh sugar snap peas
2 tablespoons water
1 jar (2 ounces) sliced pimientos, drained
2 tablespoons butter, melted
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large microwave-safe bowl, combine the peas and water. Cover and cook on high for 3-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.

Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 189mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SNAP PEAS 'N' MUSHROOMS

Snap Peas 'n' Mushrooms image

It takes mere minutes to stir up this four-ingredient side dish, a nice change of pace from your usual green vegetable. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1/2 pound fresh sugar snap peas
1-3/4 cups sliced fresh mushrooms
1 tablespoon canola oil
1 tablespoon reduced-sodium teriyaki sauce

Steps:

In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.

Nutrition Facts :

SUGAR SNAP PEAS & MUSHROOMS

Sugar Snap Peas & Mushrooms image

Snap Peas and mushrooms with an Asian Flair!! A favorite side dish for my family. Please note that the Sesame Ginger Salad Dressing I used for this recipe is actually Asian Silk Salad Spritzer made by Wishbone. Enjoy!

Provided by Jamey

Categories Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb sugar snap pea
4 ounces fresh mushrooms, sliced
1 tablespoon toasted sesame oil
3 tablespoons teriyaki sauce
1 tablespoon soy sauce
3 tablespoons sesame ginger salad dressing

Steps:

In skillet or wok, heat sesame oil, teriyaki sauce, soy sauce and sesame ginger dressing.
Add the peas and mushrooms and stir-fry until crisp-tender.
Serve Immediately.

Nutrition Facts : Calories 70.6, Fat 3.7, SaturatedFat 0.5, Sodium 770.9, Carbohydrate 7.9, Fiber 2.2, Sugar 3.2, Protein 3.3

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS

Pasta With Sugar Snap Peas, Parmesan and Mushrooms image

Simple and light on a warm summer night!

Provided by Laura DeMarte

Categories Main Dish Recipes Pasta

Time 21m

Yield 4

Number Of Ingredients 12

Ingredients

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

Steps:

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g

SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS

Shiitake Mushrooms and Sugar-Snap Peas image

Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 15m

Number Of Ingredients 7

Ingredients

2 teaspoons canola or grapeseed oil
1 teaspoon toasted sesame oil
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
2 teaspoons light-brown sugar
1/4 cup sake, dry sherry, or white wine
2 tablespoons shoyu or other natural soy sauce
1 pound sugar-snap peas or snow peas, strings removed

Steps:

In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 148 g, Fat 4 g, Fiber 4 g, Protein 4 g

RISOTTO WITH MUSHROOMS AND SUGAR SNAP PEAS

Risotto with Mushrooms and Sugar Snap Peas image

Categories Mushroom Rice Vegetarian Quick & Easy Lunch Parmesan Mint Bell Pepper White Wine Spring Healthy Sugar Snap Pea Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

Ingredients

3 cups canned vegetable broth
1 cup dry white wine
2 tablespoons olive oil
1 cup arborio rice or medium-grain white rice
1 cup chopped mushrooms
3/4 cup sugar snap peas, cut into 1/2-inch pieces
1/2 cup chopped red bell pepper
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Steps:

Combine broth and wine in saucepan. Bring to simmer over medium heat. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice; stir 2 minutes. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes.
Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, sugar snap peas and bell pepper; sauté until crisp-tender, about 3 minutes. Stir into risotto along with cheese and mint. Mix in enough remaining broth mixture if needed to moisten. Season risotto with salt and pepper.

SUGAR SNAP PEAS WITH LEMON, GARLIC, AND BASIL

Sugar Snap Peas With Lemon, Garlic, and Basil image

I am a big fan of Snap Peas, so when I found this recipe in Cook's Illustrated, I knew I had to try it! Yum!!

Provided by Abby Girl

Categories Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon table salt
4 cups sugar snap peas, stems snipped off and strings removed if needed
2 tablespoons olive oil
1 lemon, zest of, sliced very fine
1 tablespoon lemon juice
1 garlic clove, minced
6 -8 fresh basil leaves, chopped fine
1/2 teaspoon table salt
ground black pepper

Steps:

Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.
Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.).
Heat oil over medium heat in medium sauté pan. Add zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.

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