A fresh, healthy 2-ingredient recipe for Italian Sugar Snap Peas makes the perfect easy side dish for a busy weeknight supper!
Hey, y’all! I just wanted to pop in today to share a quick, simple veggie recipe that my family has been loving recently. I knew that I had to post it on the blog when Gibbs asked for SECONDS the other night at dinner. That kid NEVER asks for a second serving of vegetables!😂
Spring is the season when sugar snap peas are growing in local gardens here in Virginia, so I’m always trying to figure out new ways to enjoy them.
Side dishes are often an after-thought in our house, because I feel like I’m doing well if I get organized enough to throw together an entree! Anything else is just a bonus.
But then I’m scrambling to assemble a salad or microwave a bag of frozen broccoli at the last minute. And let me tell you: steamed veggies can get very boring, very fast!
Plus, if I want my boys to actually eat the vegetables that I serve, I need to get a bit more creative…and that’s where these snap peas come in!
There’s nothing particularly fancy about the recipe I’m sharing today, it’s just another idea to add to your weeknight arsenal!
The snap peas come together in minutes — with only two ingredients — so they’re just as convenient as a bag of salad or a steam-in-bag package of frozen broccoli!
When I’m really pressed for time, I like to use a bottled Italian salad dressing. If you prefer a homemade dressing, I’ve included those instructions below as well. Pick whichever option suits your family best, and give yourself a pat on the back for adding another green vegetable to your family’s plate!
2-INGREDIENT ITALIAN SUGAR SNAP PEAS
2-Ingredient Italian Sugar Snap Peas
- 1 lb. trimmed sugar snap peas about 5 cups
- 3 tablespoons of your favorite store-bought or homemade Italian salad dressing*
- Bring 6 cups of water to a boil in a large saucepan.
- Add trimmed sugar snap peas and 1 teaspoon of salt to the boiling water, and cook snap peas until crisp-tender (about 1 ½ to 2 minutes).
- While the snap peas are cooking, fill a large bowl with ice water.
- Drain peas, transfer to ice water, then drain again and dry with paper towels.
- Place snap peas in a serving bowl and toss with dressing. Serve immediately, or cover and refrigerate until ready to serve.
*For a quick store-bought option, I like Ken’s Steakhouse Lite Northern Italian with Basil and Romano dressing.
For a simple homemade vinaigrette, whisk together the following ingredients and use 3 tablespoons of the homemade dressing for your snap peas:
HOMEMADE RED WINE VINAIGRETTE
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced fresh garlic
- ¼ teaspoon salt
- Dash of pepper