Sugar Snap Peas with Sun-Dried Tomatoes

  • Yield: 6 servings

This is a wonderful side dish. To make this as an entree, add 1 pound cubed firm tofu 2 minutes before the end of cooking and serve over couscous or polenta.


1/4cup dry-packed sun-dried tomatoes
1tablespoon extra-virgin olive oil
4cups sugar snap peas, trimmed
3 garlic cloves, minced
1large shallot, minced
4leaves basil, minced
Salt and freshly ground black pepper


  1. Place sun-dried tomatoes in a heatproof bowl. Add 1 cup boiling water and let sit 30 minutes to plump; drain, reserving the soaking water separately from the tomatoes. Chop the tomatoes and set aside.
  2. Heat olive oil in a large saute pan over high heat and add sugar snap peas. Saute 2 minutes. Add the garlic, shallots, tomatoes and 3 tablespoons water used to soak the sun-dried tomatoes. Continue to cook 2 minutes longer or until the peas are tender. Add the basil, salt and pepper. 

Nutritional Info *per serving

  • Calories 87
  • Fat 3g
  • Saturated Fat .48g
  • Cholesterol 0mg
  • Sodium 25mg
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 5g
  • Protein 3g