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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Spring Peas with Mushrooms

Source: dLife

Mint and dill jazz up snap peas and mushrooms.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	117.6

Total Carbs	9.6 g

Dietary Fiber	3.0 g

Sugars	2.1 g

Total Fat	6.7 g

Saturated Fat	0.8 g

Unsaturated Fat	0.2 g

Potassium	112.9 mg

Protein	2.4 g

Sodium	363.0 mg

Dietary Exchanges 6.7 Fat, 1.9 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp olive oil 1.0
1 each medium garlic cloves 2.0
2 cup fresh mushroom slices 1.0
1 pinch salt 16.0
16 oz sugar snap peas 0.5
0 1/2 oz fresh mint 1.0
1 tbsp fresh dill weed 1.0
1 tsp balsamic vinegar

Directions

Warm oil in a heavy skillet or saucepan. Add the garlic, mushrooms, and a dash of salt, cover, and cook on medium-low heat, stirring occasionally, until the mushrooms release their juices and become tender, about 5 minutes.
Add the snap peas, cover, and cook for another 2 to 3 minutes, until they are bright green and just tender. The liquid from the mushrooms should be enough to cook the peas, but add a tablespoon of water if necessary.
Stir in the mint, dill, balsamic vinegar, and salt to taste and serve immediately.