Directions:
- Heat 1/4 cup oil, in a medium skillet, over medium heat and cook carrots, celery, onions, and bell peppers, stirring occasinoally, until vegetables are tender and lightly browned, about 8 minutes.
- In a large skillet, heat the remaining oil, add the sugar snap peas, and cook on high heat until they turn a bright green, about 2 minutes; add the soffrito and cook until the snap peas are browned in spots, another 2 minutes.
- Add crushed red pepper flakes with 1/4 cup water and cook until crisp tender, 2 minutes more.
- Add mint leaves, season with salt; serve hot or room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.01 Kcal (582 kJ) | ||
| Calories from fat | 99.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 17% | |
|---|---|---|---|
| Sodium | 29.67mg | 1% | |
| Potassium | 274mg | 6% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 35.7mg | 59% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 170.9mg | 950% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 84.06 Kcal (352 kJ) | ||
| Calories from fat | 60.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 17% | |
|---|---|---|---|
| Sodium | 17.94mg | 1% | |
| Potassium | 165.7mg | 6% | |
| Total Carbs | 4.63g | 3% | |
| Sugars | 2.19g | 14% | |
| Dietary Fiber | 2.1g | 14% | |
| Protein | 0.79g | 3% | |
| Vitamin C | 21.6mg | 59% | |
| Vitamin A | 1.2mg | 64% | |
| Iron | 103.4mg | 950% | |
| Calcium | 35.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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