There’s a little bit of heat added to the dish from the fresno pepper. It blends seamlessly into the sweetness of the shallots and the crunch of the sugar snap peas. The splash of Prosecco vinegar ties it all together. Quick, healthy and versatile. Enjoy!
- 1 fresno pepper washed, seeded and diced
- 1/2 lb fresh sugar snap peas washed and end trimmed
- 1 shallot peeled and sliced
- 1 splash olive oil
- 1 tbsp prosecco vinegar
Calories: 65kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 269mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1308IU | Vitamin C: 77mg | Calcium: 49mg | Iron: 3mg
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