Although the whole pod of a sugar snap pea is theoretically edible, there is a tough string that runs down one or both sides of the pod. Larger (older) peas will have the string on both sides, smaller peas usually just on one side.


2 teaspoons olive oil
3 cloves garlic, slivered
3/4 pound sugar snap peas, strings removed
1 can (14 1/2 ounces) stewed tomatoes, drained
1/4 cup minced fresh basil
1/2 teaspoon salt


1 In a large nonstick skillet, heat the oil over medium heat. Add the garlic and cook until tender, about 1 minute.

2 Add the sugar snaps, tomatoes, basil, and salt, and cook, stirring frequently until the peas are tender, about 4 minutes. Makes 4 servings

Nutrition Facts

good source of: fiber, vitamin C

If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 26 Oct 2011

Last Modified: 25 Mar 2015

per serving
calories 101
total fat 2.4g
saturated fat 0.3g
cholesterol 0mg
dietary fiber 4g
carbohydrate 18g
protein 4g
sodium 608mg