Sugar Snap Saute

1. 1

   In large bowl, combine oil, lemon peel, and 1/4 teaspoon freshly ground black pepper.

2. 2

   Let stand.

3. 3

   In 12-inch skillet, melt margarine on medium.

4. 4

   Add onion and cook 4 minutes or until softened and golden brown, stirring occasionally and adding 1 to 2 tablespoons of water if browning too quickly.

5. 5

   Increase heat to medium-high.

6. 6

   Add snap peas, 1 tablespoon water, and 1/4 teaspoon salt.

7. 7

   Cook 5 to 7 minutes or until crisp-tender and browned in spots, stirring occasionally and adding an additional 1 to 2 tablespoons water if browning too quickly.

8. 8

   Transfer to bowl with lemon oil; add tarragon and 1/4 teaspoon salt.

9. 9

   Toss until well coated.

* Per serving · 4 servings · Values may vary.