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Italian Roasted Snap Peas

May/June 2008

Your rating: None Average: 3.9 (22 votes)

Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks.



READER'S COMMENT:
"This was delicious. I did make a few alterations. I had a little over a half pound of peas so I only used 1 1/4 tsp of olive oil and 1/4 tsp of salt. I cooked the peas for the 15 minutes and then added the full amount of leeks and...
Italian Roasted Snap Peas Recipe

Makes: 4 servings, about 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 1 large leek, white part only, halved lengthwise and thoroughly washed
  • 1 pound sugar snap peas, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano

Preparation

  1. Preheat oven to 425°F.
  2. Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.
  3. Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.

Nutrition

Per serving: 96 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 311 mg sodium; 135 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (35% dv).

Carbohydrate Servings: 2

Exchanges: 2 vegetable, 1/2 fat



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