Eleanor Freda Holistic Health/Nutrition/Wellness Coach 310 Springfield Ave. Suite 16 Berkeley Heights, NJ 07922 908-280-2657

Spanish Style Snap Peas


Prep Time

15 minutes

Prep Notes

Finely chop the following vegetables:

carrot, celery stalk, onion, bell pepper.

Cooking Time

12-14 minutes

Yields

4 -1 cup servings

Ingredients

3 tbs. extra-virgin olive oil

1 large carrot, finely chopped

1 stalk celery, finely chopped

1 small onion, finely chopped

1/2 bell pepper, finely chopped

3 tbs. tomato paste

1/4 tsp. red pepper flakes

1/4 tsp. dried oregano

1/4 tsp. kosher salt

1 lbs. snap peas, trimmed

Directions

In a large skillet, heat the oil over medium heat. Saute' the carrot, celery, onion, and bell pepper until lightly browned, 5-7 minutes.

Stir in the tomato paste, pepper flakes, oregano and salt. Cook, stirring often until the tomato paste starts to brown,  2-3 minutes.

Increase the heat to high and stir in 1/2 cup of water.

Add the snap peas and cook until hot but still crisp, 1-2 minutes.


Notes

Per serving (1 Cup)

calories - 170

total fat - 11 g

sat fat - 1.5 g 

carbs 16 g

fiber - 5 g

protein - 4 g

sodium 150 mg

Credit

Kate Sherwood The Center for Science in the Public Interest