Spring Vegetable Skillet

(serves 6)

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:

Calories 69
Total fat 2.9g
Saturated fat 1.8g
Cholesterol 8mg
Sodium 221mg
Carbs 8.8g
Dietary fiber 2.8g
Protein 1.7g