- 3 cups of sugar snap peas
- 1 tablespoon oil (any mild one)
- 2 large garlic cloves, minced
- 2 teaspoons fresh lemon juice
- Salt and pepper to taste
- Cook rice (optional)
Heat oil in skillet. Stir in garlic. Add peas, cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice and salt and pepper. Serve over rice, if desired.
Makes 3-4 servings.
From: Asparagus to Zucchini cookbook