Sugar Snap Peas With Soffrito Recipe

Name: Sugar Snap Peas With Soffrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil; 2 tablespoons extra virgin olive oil; 2 medium carrots, chopped fine; 2 medium celery ribs, chopped fine; 1 medium onion, chopped fine; 12 medium red bell pepper, chopped fine; 1 12 lbs sugar snap peas, halved crosswise; ½ teaspoon crushed red pepper flakes; ½ cup fresh mint leaves, torn; sea salt

Servings: persons

¼ cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 medium carrots, chopped fine
2 medium celery ribs, chopped fine
1 medium onion, chopped fine
12 medium red bell pepper, chopped fine
1 12 lbs sugar snap peas, halved crosswise
½ teaspoon crushed red pepper flakes
½ cup fresh mint leaves, torn
sea salt

1
Heat 1/4 cup oil, in a medium skillet, over medium heat and cook carrots, celery, onions, and bell peppers, stirring occasinoally, until vegetables are tender and lightly browned, about 8 minutes.
2
In a large skillet, heat the remaining oil, add the sugar snap peas, and cook on high heat until they turn a bright green, about 2 minutes; add the soffrito and cook until the snap peas are browned in spots, another 2 minutes.
3
Add crushed red pepper flakes with 1/4 cup water and cook until crisp tender, 2 minutes more.
4
Add mint leaves, season with salt; serve hot or room temperature.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 2 tablespoons extra virgin olive oil, 2 medium carrots, chopped fine, 2 medium celery ribs, chopped fine, and more.

Yes, Sugar Snap Peas With Soffrito falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sugar Snap Peas With Soffrito

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