PEAS PEAS PEAS PEAS PEAS PEAS PEAS PEAS PEAS PEAS PEASwith tomatoes & mushrooms Fresh vegetables and quality Parmesan cheese elevate this classic dish to a new favorite. PREP: 20 minutes COOK: 10 minutes SERVES: 8 INGREDIENTS 2 Tbsp. Fresh Thyme salted butter 2 Tbsp. Fresh Thyme extra-virgin olive oil 4 cloves garlic, minced 4 cups (1 lb.) fresh sugar snap peas, trimmed 2 cups baby bella mushrooms, quartered 2 cups multicolor cherry tomatoes, halved 1 tsp. Fresh Thyme fine sea salt ½ tsp. cracked black pepper Shaved Parmesan cheese, for garnish INSTRUCTIONS 1. In a large skillet, melt butter over medium-high heat. Add olive oil and garlic. Cook 30 seconds or until aromatic. 2. Add sugar snap peas to skillet. Cook 5 minutes, stirring occasionally. Add mushrooms and tomatoes; cook 5 minutes more or until mushrooms and peas are tender. 3. Remove from heat. Add salt and pepper; toss to combine. Garnish with Parmesan cheese. Serve immediately. Each serving contains: 83 calories, 5 g fat, 2 g saturated fat, 0 g trans fat, 8 mg cholesterol, 253 mg sodium, 5 g carbohydrates, 2 g fiber, 3 g sugar, 2 g protein. Daily values: 16% vitamin A, 28% vitamin C, 2% calcium, 5% iron. OUR DIETITIAN’S DISH: “Parmesan cheese happens to be one of the cheeses lowest in lactose, which means it’s a great option for people sensitive to dairy products.” —Kerry Clifford, Fresh Thyme Registered Dietitian | March/April 2019 19 016-021 Spring Together_02.11.indd 19 2/11/19 4:33 PM