2-Ingredient Italian Sugar Snap Peas

A fresh, healthy 2-ingredient recipe for Italian Sugar Snap Peas makes the perfect easy side dish for a busy weeknight supper!

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!

Sugar Snap Peas Vs Snow Peas

Sugar snap peas and snow peas are very simlar in both look and taste but there are a few difference between them.

Snow peas are much flatter in appearance and mildly flavored. They can be eaten raw although the strings at the side are tough and although edible they should be removed.

Sugar snap peas, on the other hand, are a cross between garden peas and snow peas. They much fuller in appearance and have a crunchier texture.

These peas can also be eaten raw and the strings are best removed. When choosing a quick snack I'd go for snap peas since they have a much fresher taste.

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!

How to Prepare Snap Peas

Sugar snap peas can be eaten raw or be steamed, boiled or roasted.

For this recipe I boil them quickly just for a minute or two then drain and toss with a delicious Italian dressing.

No matter what way you are cooking them you'll probably want to trim each end and was and dry them before going on to the next step.

How to Make this Recipe

1. Bring 6 cups of water to a boil in a large saucepan.
2. 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).
3. While the snap peas are cooking, fill a large bowl with ice water.
4. Drain peas, transfer to ice water, then drain again and dry with paper towels.
5. Place snap peas in a serving bowl and toss with dressing. Serve immediately, or cover and refrigerate until ready to serve.

Top Tips and Helpful Info

• Make sure to wash and trim the peas
• The peas cook very fast so keep an eye on them or they will overcook, turning them mushy and losing nutritional value
• 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

More Veggie Side Dishes You Might Like

• Brown Sugar Roasted Carrots
• Slow Cooker Southern Green Beans
• Garlic Roasted Broccoli Recipe
• Make Ahead Garlic Mashed Potatoes

Print Pin

5 from 1 vote

2-Ingredient Italian Sugar Snap Peas

These 2-ingredient Italian sugar snap peas are a super healthy and easy to make plus they taste so delicious you'll want seconds!

Course Side

Cuisine Italian

Keyword Italian Sides, Sugar Snap Peas, Sugar Snaps

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 5 cups

Calories 56.1kcal

Author The Seasoned Mom

Ingredients

• 1 lb. trimmed sugar snap peas (about 5 cups)
• 3 tablespoons of your favorite store-bought or homemade Italian salad dressing*

Instructions

• 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.

Notes

• Make sure to wash and trim the peas
• The peas cook very fast so keep an eye on them or they will overcook, turning them mushy and losing nutritional value
• 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

Nutrition

Serving: 1cup | Calories: 56.1kcal | Carbohydrates: 7.8g | Protein: 2.1g | Fat: 1.7g | Sodium: 109.7mg | Fiber: 2.1g | Sugar: 3.5g