This recipe highlights sugar snap peas, which are a cross between garden peas and snow peas, are high in iron and vitamin A.
In a large, non-reactive bowl, combine tomatoes, 2 tablespoons olive oil, minced garlic, ¼ teaspoon salt, and pepper. stir to combine; set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. add the sliced garlic, crushed red pepper, and a pinch of salt. cook uncovered for 30 seconds until the garlic is fragrant but not browning.
Turn the heat to medium-high and add the sugar snap peas and the water. quickly put the lid on the skillet to trap the steam that is created. cook covered for 2 minutes, then uncover and cook for about 2 more minutes, stirring frequently, until the sugar snap peas are bright green and crisp-tender and the water has evaporated. remove from heat and stir in the lemon juice.
Transfer the sugar snap peas to a shallow serving bowl. arrange tomatoes and their juice across the top, then scatter the basil. Serve warm.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $1.83
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.