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2 pounds sugar snap peas, trimmed
1 large red bell pepper, seeded and cut julienne
1 tablespoon butter
4 tablespoons fresh mint, chopped
1/4 teaspoon black pepper
1. Simmer peas in water in large saucepan until almost tender, 5 minutes; add red pepper to pan, cover and cook 2 to 3 minutes longer. Drain; keep warm.
2. Melt butter in large saucepan; add mint and saute 2 minutes; add peas and red pepper to butter; toss well, season with black pepper and serve immediately.
Per Serving: 63 calories, 4g protein, 1g fat, 9g carbs
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