Sugar Snap Peas With Lemon-Chili Breadcrumbs – a delicious recipe with olive oil, breadcrumbs, garlic, lemon, dried chili flakes, Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat 2 tablespoons of the olive oil in a large, heavy saute pan over medium-low heat. Add the breadcrumbs and stir until they're coated in the oil. Toast, stirring occasionally, for about 5 minutes, until the breadcrumbs deep golden brown.
2
Stir in the garlic and cook for about a minute until fragrant, then add the lemon zest, chili flakes and a large pinch of salt, stirring to combine. Remove the breadcrumbs from the pan and set aside while you cook the sugar snap peas.
3
Add the rest of the oil to the pan and let it heat for a few seconds. Add the sugar snap peas and a pinch of salt and cook for a minute or two, stirring frequently, until they turn bright green and are just tender but still have some bite to them. Fold in the breadcrumbs and serve immediately.
747
kcal
Calories
12
g
Fat
163
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/2 cup breadcrumbs (preferably homemade), 1 small garlic clove, minced, Zest of 1 lemon, and more.
Yes, Sugar Snap Peas With Lemon-Chili Breadcrumbs falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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