Spring Vegetable Skillet
16 baby carrots with tops (about 10 oz.)
3/4 tsp. kosher salt, divided
12 oz. sugar snap peas, trimmed
1 1/2 Tbsp. butter
1 Tbsp. chopped fresh tarragon
1/4 tsp. freshly ground black pepper
1 tsp. grated lemon rind
1 tsp. fresh lemon juice
Peel carrots and cut off tops to within 1 inch of carrot; cut in half lengthwise.
Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.
Melt butter in a large nonstick skillet over medium-high heat. Add vegetables and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.
Recipe from Cooking Light
Nutrition information per 2/3 cup serving:
Total fat 2.9g
Saturated fat 1.8g
Dietary fiber 2.8g