Lemon Sugar Snap Peas
- 1½ lbs. sugar snap peas, with string removed
- 2 teaspoons olive oil
- 3 shallots, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon grated lemon zest
- Salt to taste (optional)
- Heat oil in large nonstick skillet. Add shallots and garlic. Cook, stirring until shallots are soft, about 3 minutes.
- Add sugar snaps, lemon zest and salt to skillet. Cook, stirring, just until peas are tender, about 4 minutes.
Makes 4 servings.