Snow Peas and Bell Pepper Ribbons

Colorful and delicious!

1/2 lb snow peas, stem ends and strings removed
1/2 tsp salt
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 medium red bell peppers, cored and sliced into 1/8" julienne strips
2 medium yellow bell peppers, cored and sliced into 1/8" julienne strips
1 Tbsp butter, softened
Freshly ground black pepper

Bring 2 quarts of water to a boil in a large saucepan. Add snow peas and salt. Bring back to a boil; drain and immerse the peas in ice water to stop the cooking. Drain and pat dry. (May be prepared up to one day in advance. Keep refrigerated overnight.)

Heat oil in a large skillet. Add pepper strips and sauté over high heat, stirring constantly until peppers are slightly softened, about 1 minute. Add the snow peas in two batches, stirring until vegetables are heated through, about 1 minute. Remove from heat and stir in butter. Season to taste with pepper, and serve immediately.Makes 8 servings

Makes 8 servings

Per serving: 77 calories; 5g total fat; 1g saturated fat; 4mg cholesterol; 161mg sodium; 8g total carbohydrates; 2g protein;

Allergy Warning: Contains milk