18 Delicious Dinner Recipes with Sugar Snap Peas for Easy Weeknight Meals

You know those busy weeknights when you want something fresh, fast, and delicious? Sugar snap peas are here to save the day! These crisp, sweet pods add a vibrant crunch to any meal, turning simple dinners into something special. We’ve gathered 18 mouthwatering recipes that make the most of this versatile veggie—get ready to find your new favorite easy dinner!

Stir-Fried Chicken with Sugar Snap Peas

Craving something fresh and fast? This stir-fry delivers crisp vegetables and tender chicken in minutes. Cut the prep time by using pre-sliced chicken and keep everything moving for perfect texture.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
• For the sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
• For the vegetables:
  • 8 oz sugar snap peas, trimmed
  • 1/2 cup sliced red bell pepper

Instructions

1. Pat chicken pieces dry with paper towels.
2. Toss chicken with cornstarch, salt, and pepper until evenly coated.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add chicken in a single layer, working in batches if needed.
5. Cook chicken for 3-4 minutes without stirring to develop a golden crust.
6. Flip chicken and cook for another 3-4 minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside.
8. Add sugar snap peas and red bell pepper to the hot skillet.
9. Stir-fry vegetables for 2-3 minutes until snap peas turn bright green but remain crisp.
10. Push vegetables to one side of the skillet.
11. Add minced garlic and grated ginger to the empty space.
12. Cook aromatics for 30 seconds until fragrant but not browned.
13. Pour soy sauce, rice vinegar, and honey over the garlic and ginger.
14. Bring sauce to a simmer, stirring constantly.
15. Return cooked chicken to the skillet.
16. Toss everything together until well coated and heated through, about 1 minute.

Ready in under 20 minutes, this dish balances tender chicken with the satisfying crunch of snap peas. The sweet-savory sauce clings perfectly to every component. Serve it over cauliflower rice for a low-carb option or with quinoa to soak up the extra sauce.

Garlic Butter Shrimp and Snap Peas

Hectic weeknights demand quick, flavorful meals that feel special. Garlic butter shrimp with snap peas delivers restaurant-quality results in under 20 minutes. This one-pan wonder combines succulent shrimp with crisp vegetables in a rich, aromatic sauce.

Ingredients

For the shrimp:

• 1 lb raw large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the vegetables and sauce:

• 8 oz snap peas, trimmed
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Season shrimp evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer, cooking for 90 seconds per side until pink and opaque.
5. Transfer shrimp to a clean plate using tongs.
6. Add snap peas to the same skillet, cooking for 3 minutes until bright green and crisp-tender.
7. Push snap peas to the skillet’s edges, creating space in the center.
8. Add butter to the center, melting completely over medium heat.
9. Stir in minced garlic, cooking for 60 seconds until fragrant but not browned.
10. Pour chicken broth into the skillet, scraping up any browned bits from the bottom.
11. Simmer sauce for 2 minutes until slightly reduced.
12. Return cooked shrimp to the skillet, tossing to coat in the sauce.
13. Remove skillet from heat and stir in lemon juice and fresh parsley.

Enjoy the contrast between plump, buttery shrimp and crisp snap peas. The garlic-infused sauce clings perfectly to every component. Serve immediately over rice or crusty bread to soak up the flavorful juices.

Lemon Herb Salmon with Sugar Snap Peas

Here’s a straightforward salmon dish that comes together quickly. Herby lemon flavors brighten the rich fish while sugar snap peas add crisp texture. You’ll have dinner ready in under 30 minutes.

Ingredients

For the salmon:
– 4 salmon fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the herb mixture:
– 2 tbsp fresh dill, chopped
– 2 tbsp fresh parsley, chopped
– 2 cloves garlic, minced
– 1 lemon, zested and juiced
For the vegetables:
– 1 lb sugar snap peas
– 1 tbsp olive oil
– 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F.
2. Pat salmon fillets completely dry with paper towels.
3. Rub 2 tbsp olive oil evenly over all salmon surfaces.
4. Season both sides of salmon with 1 tsp salt and 1/2 tsp black pepper.
5. Combine 2 tbsp dill, 2 tbsp parsley, 2 minced garlic cloves, lemon zest, and 2 tbsp lemon juice in a small bowl.
6. Press the herb mixture firmly onto the top of each salmon fillet.
7. Toss 1 lb sugar snap peas with 1 tbsp olive oil and 1/4 tsp salt in a separate bowl.
8. Arrange salmon and snap peas in a single layer on a baking sheet.
9. Bake at 400°F for 12-15 minutes until salmon flakes easily with a fork.
10. Check salmon internal temperature reaches 145°F with an instant-read thermometer.
11. Remove from oven when snap peas are bright green and slightly wrinkled.
12. Let salmon rest for 2 minutes before serving.
Zesty lemon cuts through the salmon’s richness while the herb crust provides aromatic freshness. The snap peas maintain a satisfying crunch against the tender fish. Serve over quinoa or with roasted potatoes for a complete meal.

Beef and Broccoli with Snap Peas

Let’s skip the takeout tonight. This beef and broccoli with snap peas comes together faster than delivery. You’ll have a restaurant-quality meal on the table in under 30 minutes.

Ingredients

For the marinade:
– 1 lb flank steak, thinly sliced against the grain
– 2 tbsp soy sauce
– 1 tbsp cornstarch

For the sauce:
– 1/2 cup low-sodium soy sauce
– 3 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 1 tbsp cornstarch mixed with 2 tbsp water

For cooking:
– 2 tbsp vegetable oil, divided
– 2 cups broccoli florets
– 1 cup snap peas, ends trimmed
– 1/2 cup water

Instructions

1. Combine sliced flank steak with 2 tbsp soy sauce and 1 tbsp cornstarch in a bowl.
2. Let the steak marinate for 15 minutes at room temperature.
3. Whisk together 1/2 cup soy sauce, 3 tbsp brown sugar, 2 tbsp rice vinegar, minced garlic, and grated ginger in a separate bowl.
4. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
5. Add marinated steak in a single layer and cook for 2 minutes without stirring.
6. Flip the steak and cook for 1 more minute until browned but not cooked through.
7. Transfer the steak to a clean plate using a slotted spoon.
8. Add remaining 1 tbsp vegetable oil to the same skillet.
9. Add broccoli florets and snap peas, stir-frying for 2 minutes.
10. Pour 1/2 cup water into the skillet and immediately cover with a lid.
11. Steam the vegetables for 3 minutes until bright green and crisp-tender.
12. Remove the lid and return the cooked steak to the skillet.
13. Pour the prepared sauce over the beef and vegetables.
14. Bring the mixture to a boil, then reduce heat to medium.
15. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens.
16. Remove from heat and let rest for 2 minutes before serving.

A perfectly balanced dish where tender beef meets crisp vegetables in a glossy, savory-sweet sauce. The snap peas add a fresh crunch that contrasts beautifully with the velvety beef. Serve it over jasmine rice or toss with noodles for a complete meal that beats any takeout version.

Pasta Primavera with Sugar Snap Peas

Eager for a fresh, colorful pasta dish that celebrates spring vegetables? Pasta Primavera with Sugar Snap Peas combines tender pasta with crisp, vibrant veggies in a light sauce. This quick meal comes together in under 30 minutes for a satisfying weeknight dinner.

Ingredients

– For the pasta: 8 oz linguine, 1 tbsp salt
– For the vegetables: 1 cup sugar snap peas, 1 cup cherry tomatoes, 1 yellow bell pepper, 2 cloves garlic, 2 tbsp olive oil
– For the sauce: 1/4 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tbsp lemon juice, 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Cook 8 ounces of linguine for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, slice 1 cup of sugar snap peas in half diagonally.
5. Cut 1 yellow bell pepper into thin strips.
6. Halve 1 cup of cherry tomatoes.
7. Mince 2 cloves of garlic.
8. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
9. Add bell pepper strips and sauté for 3 minutes until slightly softened.
10. Add sugar snap peas and cook for 2 more minutes.
11. Stir in cherry tomatoes and minced garlic, cooking for 1 minute until fragrant.
12. Reduce heat to low and pour in 1/4 cup of heavy cream.
13. Add 1/4 cup of grated Parmesan cheese, stirring constantly until melted.
14. Drain cooked pasta, reserving 1/2 cup of pasta water.
15. Add drained pasta to the skillet with vegetables and sauce.
16. Toss everything together, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached.
17. Stir in 1 tablespoon of lemon juice and 1/4 teaspoon of black pepper.
18. Serve immediately in warm bowls.

Keep this dish vibrant by serving it straight from the skillet to maintain the vegetables’ crisp-tender texture. The sweet snap peas and tomatoes balance beautifully with the rich, creamy sauce, while the lemon adds a bright finish. For an elegant presentation, garnish with extra Parmesan and fresh basil leaves, or pair with grilled chicken for a heartier meal.

Stir-Fry Tofu with Snap Peas and Ginger

A quick, satisfying stir-fry that comes together in minutes. This tofu dish delivers crisp texture and bright flavors. Ginger adds warmth while snap peas provide fresh crunch.

Ingredients

For the tofu:
– 14 oz firm tofu, pressed and cubed
– 2 tbsp cornstarch
– 3 tbsp vegetable oil

For the sauce:
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp sugar

For the stir-fry:
– 8 oz snap peas, trimmed
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 green onions, sliced

Instructions

1. Press tofu between paper towels with a heavy plate for 15 minutes to remove excess moisture.
2. Cut pressed tofu into 1-inch cubes.
3. Toss tofu cubes with 2 tbsp cornstarch until evenly coated.
4. Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add coated tofu in a single layer, working in batches if needed.
6. Cook tofu for 3-4 minutes per side until golden brown and crisp.
7. Remove tofu with a slotted spoon and set aside.
8. Reduce heat to medium and add snap peas to the same pan.
9. Stir-fry snap peas for 2 minutes until bright green but still crisp.
10. Add minced garlic and grated ginger to the pan.
11. Cook for 30 seconds until fragrant but not browned.
12. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp sugar in a small bowl.
13. Return cooked tofu to the pan with the snap peas.
14. Pour sauce mixture over the tofu and vegetables.
15. Toss everything together and cook for 1 minute until sauce thickens slightly.
16. Remove from heat and stir in sliced green onions.

Serve immediately over steamed rice for contrasting textures. The crisp tofu absorbs the savory-sweet sauce beautifully. Snap peas retain their fresh crunch against the tender tofu.

Teriyaki Chicken and Snap Peas

Tender chicken and crisp snap peas come together in this sweet-savory stir-fry. This one-pan meal delivers restaurant-quality flavor with minimal effort. You’ll have dinner ready in under 30 minutes.

Ingredients

For the sauce:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp mirin
– 1 tbsp rice vinegar
– 2 tsp grated fresh ginger
– 2 minced garlic cloves
– 1 tbsp cornstarch mixed with 2 tbsp cold water

For the stir-fry:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp vegetable oil
– 8 oz fresh snap peas, ends trimmed
– 2 sliced green onions

Instructions

1. Whisk together soy sauce, brown sugar, mirin, rice vinegar, ginger, and garlic in a small bowl.
2. Combine cornstarch with cold water in a separate bowl until smooth.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer and cook for 4-5 minutes without moving to develop a golden-brown crust.
5. Flip chicken and cook for another 3-4 minutes until cooked through to 165°F internal temperature.
6. Transfer chicken to a clean plate using tongs.
7. Add snap peas to the hot skillet and stir-fry for 2 minutes until bright green but still crisp.
8. Pour the prepared sauce mixture into the skillet and bring to a boil.
9. Stir the cornstarch slurry and add it to the boiling sauce, whisking constantly for 1 minute until thickened.
10. Return chicken to the skillet and toss to coat evenly in the glaze.
11. Remove from heat and stir in sliced green onions.
12. Serve immediately over steamed rice.

A glossy glaze clings to juicy chicken while snap peas retain their satisfying crunch. The balanced sweet-savory sauce makes this versatile enough for weeknights or entertaining. Try serving it over quinoa or stuffing it into warm tortillas for a fresh twist.

Sesame Ginger Snap Pea Salad

Even the simplest ingredients can transform into something spectacular with the right combination. This sesame ginger snap pea salad comes together in minutes but delivers bold, satisfying flavors that work perfectly as a light lunch or vibrant side dish. Everything stays crisp and fresh, making it ideal for warm weather or when you need a quick nutritional boost.

Ingredients

For the dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 minced garlic clove

For the salad:

• 8 oz snap peas
• 1 thinly sliced red bell pepper
• 1/4 cup sliced almonds
• 2 tbsp toasted sesame seeds
• 2 thinly sliced green onions

Instructions

1. Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 minced garlic clove in a small bowl until fully combined.
2. Trim the ends from 8 oz snap peas and remove any tough strings along the seams.
3. Bring a medium pot of water to a rolling boil over high heat.
4. Add the snap peas to the boiling water and blanch for exactly 90 seconds until bright green but still crisp.
5. Immediately transfer the snap peas to a bowl of ice water using a slotted spoon to stop the cooking process.
6. Drain the snap peas thoroughly and pat them dry with paper towels to prevent a watery salad.
7. Combine the blanched snap peas, 1 thinly sliced red bell pepper, 1/4 cup sliced almonds, 2 tbsp toasted sesame seeds, and 2 thinly sliced green onions in a large mixing bowl.
8. Pour the prepared dressing over the salad ingredients.
9. Toss everything together until all components are evenly coated with the dressing.
10. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

You’ll love the satisfying crunch of the snap peas against the creamy dressing and nutty almonds. The ginger provides a warm, spicy kick that balances the sweet honey and salty soy sauce perfectly. Try serving it alongside grilled chicken or spooned over a bed of quinoa for a complete meal that feels both light and substantial.

Creamy Pesto Snap Pea Pasta

Finally, a pasta dish that comes together in under 30 minutes. Fresh snap peas and creamy pesto create a vibrant, satisfying meal perfect for busy weeknights. This recipe requires minimal prep but delivers maximum flavor.

Ingredients

For the pasta:
– 12 oz dried linguine pasta
– 1 tbsp kosher salt
– 8 oz fresh snap peas

For the sauce:
– 1 cup prepared basil pesto
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 12 ounces linguine and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, trim the ends from 8 ounces snap peas and slice them diagonally into 1/2-inch pieces.
5. Melt 2 tablespoons butter in a large skillet over medium heat.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in sliced snap peas and cook for 3 minutes until bright green and slightly tender.
8. Pour 1/2 cup heavy cream into the skillet and bring to a gentle simmer.
9. Reduce heat to low and stir in 1 cup pesto until fully incorporated.
10. Reserve 1/2 cup pasta water before draining the linguine.
11. Add drained pasta directly to the sauce in the skillet.
12. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats noodles evenly.
13. Sprinkle 1/2 cup Parmesan cheese and 1/4 teaspoon black pepper over the pasta.
14. Toss continuously for 1 minute until cheese melts and sauce becomes creamy.

Mouthwatering creamy pesto clings to every strand of pasta, while the snap peas provide a satisfying crunch. The rich sauce balances beautifully with the fresh, herbal notes from the pesto. For an extra touch, top with additional Parmesan and serve alongside grilled chicken or shrimp.

Lentil and Sugar Snap Pea Curry

Perfect for busy weeknights, this lentil and sugar snap pea curry comes together in under 30 minutes. Packed with plant-based protein and fresh crunch, it delivers maximum flavor with minimal effort. You’ll appreciate how the spices bloom to create a deeply satisfying bowl.

Ingredients

For the aromatics:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced

For the spice base:

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes

For the main components:

• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups sugar snap peas, trimmed
• 1 (14 oz) can coconut milk
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 tbsp curry powder, 1 tsp ground cumin, and 1/4 tsp red pepper flakes, toasting for 1 minute to deepen flavors.
5. Pour in 1 cup rinsed brown lentils and 4 cups vegetable broth, scraping the bottom of the pot.
6. Bring to a boil, then reduce heat to maintain a simmer.
7. Cover and cook for 15 minutes until lentils are tender but not mushy.
8. Stir in 2 cups sugar snap peas and 1 can coconut milk, simmering uncovered for 3 minutes to retain snap pea crunch.
9. Remove from heat and stir in 1 tbsp lime juice and 1/2 tsp salt.

Rich with creamy coconut and earthy lentils, this curry offers contrasting textures from the crisp sugar snap peas. The bright lime cuts through the warmth of toasted spices beautifully. Serve over quinoa or with naan for soaking up every last drop of the fragrant sauce.

Roasted Snap Peas with Parmesan

Hitting that perfect balance between crisp-tender texture and savory flavor, roasted snap peas with Parmesan deliver satisfying crunch in every bite. This simple side dish transforms basic ingredients into something special with minimal effort. Fresh snap peas roast quickly while Parmesan creates a golden, cheesy crust.

Ingredients

For roasting

– 1 pound fresh snap peas
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper

For finishing

– 1/4 cup grated Parmesan cheese
– 1 teaspoon lemon juice

Instructions

1. Preheat your oven to 425°F.
2. Rinse 1 pound fresh snap peas under cold water.
3. Pat the snap peas completely dry with paper towels.
4. Trim the stem ends from each snap pea.
5. Place the dried snap peas in a large bowl.
6. Drizzle 2 tablespoons olive oil over the snap peas.
7. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over the snap peas.
8. Toss the snap peas until evenly coated with oil and seasonings.
9. Spread the snap peas in a single layer on a baking sheet.
10. Roast the snap peas at 425°F for 8 minutes.
11. Remove the baking sheet from the oven.
12. Sprinkle 1/4 cup grated Parmesan cheese evenly over the snap peas.
13. Return the baking sheet to the oven.
14. Roast for another 4-5 minutes until the cheese is golden and bubbly.
15. Remove the baking sheet from the oven.
16. Drizzle 1 teaspoon lemon juice over the roasted snap peas.
17. Transfer the snap peas to a serving dish immediately.

Really, the magic happens when the Parmesan forms that crispy, savory crust against the sweet peas. Their natural crunch softens just enough while maintaining structural integrity. Try serving them alongside grilled chicken or tossing them into grain bowls for extra texture.

Snap Pea and Quinoa Stir-Fry

Hectic weeknights demand quick, nutritious meals that don’t skimp on flavor. This snap pea and quinoa stir-fry delivers exactly that, combining fresh vegetables with protein-packed quinoa for a satisfying one-pan dinner ready in under 30 minutes.

Ingredients

– For the quinoa: 1 cup quinoa, 2 cups water
– For the stir-fry: 1 tbsp olive oil, 1 lb snap peas (trimmed), 1 red bell pepper (thinly sliced), 3 cloves garlic (minced), 1 tbsp fresh ginger (grated)
– For the sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp red pepper flakes

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork.
5. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
6. Add 1 lb trimmed snap peas and 1 thinly sliced red bell pepper to the hot skillet.
7. Stir-fry vegetables for 4-5 minutes until snap peas are bright green and slightly blistered.
8. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 30 seconds until fragrant.
9. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes.
10. Add cooked quinoa to the skillet and toss everything together for 2 minutes until well combined and heated through.

Unbelievably fresh and satisfying, this stir-fry offers a delightful contrast between the crisp snap peas and fluffy quinoa. The savory sauce clings perfectly to every grain and vegetable, while the hint of heat from the red pepper flakes adds just enough kick. Serve it topped with a fried egg for extra protein or alongside grilled chicken for a heartier meal.

Soy Glazed Snap Peas with Mushrooms

Crisp snap peas and earthy mushrooms come together in this quick side dish. A sweet-savory soy glaze coats everything perfectly. Ready in under 20 minutes, it pairs well with any protein.

Ingredients

For the vegetables

– 1 lb fresh snap peas, ends trimmed
– 8 oz cremini mushrooms, sliced 1/4-inch thick
– 2 tbsp olive oil

For the glaze

– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Add 2 tbsp olive oil and swirl to coat the pan.
3. Add 1 lb snap peas and cook for 3 minutes, stirring occasionally.
4. Add 8 oz sliced mushrooms and cook for 5 minutes until mushrooms release their liquid.
5. Tip: Don’t overcrowd the pan – cook in batches if needed for proper browning.
6. Push vegetables to one side of the skillet.
7. Add 2 cloves minced garlic and 1 tsp grated ginger to the empty space.
8. Cook for 30 seconds until fragrant.
9. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar.
10. Pour the sauce mixture over the vegetables.
11. Cook for 2 minutes, stirring constantly, until the sauce thickens and coats the vegetables.
12. Tip: The glaze should coat the back of a spoon when it’s ready.
13. Remove from heat immediately to prevent burning.
14. Tip: Serve within 10 minutes for the best texture.

Delightfully crisp snap peas contrast with tender mushrooms in every bite. The glossy soy-honey glaze adds umami sweetness that complements both vegetables beautifully. Try serving over steamed rice or alongside grilled salmon for a complete meal.

Thai Basil Chicken with Snap Peas

Oven-baked alternatives pale in comparison to this vibrant stir-fry. Thai basil chicken with snap peas delivers bold flavors in under 20 minutes. It’s the perfect weeknight dinner when you crave restaurant-quality results without the fuss.

Ingredients

• For the sauce:
  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 Thai chilies, minced
• For cooking:
  • 1 lb ground chicken
  • 4 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 cup snap peas
  • 1 cup Thai basil leaves

Instructions

1. Combine 3 tbsp fish sauce, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, and 2 minced Thai chilies in a small bowl.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb ground chicken, breaking it up with a spatula into small pieces.
5. Cook chicken for 4-5 minutes until no pink remains, stirring constantly.
6. Add 1 cup snap peas and cook for 2 minutes until bright green but still crisp.
7. Pour the prepared sauce over the chicken and snap peas.
8. Stir continuously for 1 minute until the sauce coats everything evenly.
9. Remove from heat and immediately stir in 1 cup Thai basil leaves.
10. Let rest for 1 minute until basil wilts slightly from residual heat.

You’ll love the contrast between the tender chicken and crisp snap peas. The sauce packs a salty-sweet punch with lingering heat from the chilies. Serve it over jasmine rice or stuff it into lettuce cups for a low-carb option.

Pan-Seared Pork Chops with Snap Peas

Tender pork chops with crisp snap peas make a satisfying weeknight meal. This straightforward method delivers juicy results every time. You’ll have dinner ready in under 30 minutes.

Ingredients

For the pork chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder

For the snap peas:
– 1 lb fresh snap peas
– 1 tbsp butter
– 1/4 tsp salt

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place pork chops in the hot skillet without crowding.
5. Cook undisturbed for 4-5 minutes until a golden-brown crust forms.
6. Flip pork chops using tongs.
7. Cook for another 4-5 minutes until internal temperature reaches 145°F.
8. Transfer pork chops to a plate to rest.
9. Add 1 lb snap peas to the same skillet.
10. Cook snap peas for 3-4 minutes, stirring occasionally.
11. Add 1 tbsp butter and 1/4 tsp salt to the snap peas.
12. Toss snap peas until butter melts and coats them evenly.
13. Cook for 1 more minute until snap peas are bright green and crisp-tender.

Moist, perfectly cooked pork chops pair beautifully with the sweet crunch of snap peas. The rendered pork fat adds depth to the vegetables. Serve immediately with mashed potatoes or crusty bread to soak up the pan juices.

Snap Pea Risotto with Lemon

Only spring’s sweetest snap peas could transform classic risotto into something this vibrant. Our version gets bright acidity from fresh lemon and rich creaminess from proper technique.

Ingredients

For the base:
– 1 ½ cups Arborio rice
– 4 cups chicken broth, kept at simmer
– 1 small yellow onion, finely diced
– 3 tbsp unsalted butter
– ½ cup dry white wine

For finishing:
– 8 oz fresh snap peas, trimmed and sliced
– 1 lemon, zested and juiced
– ½ cup grated Parmesan cheese
– 2 tbsp heavy cream

Instructions

1. Melt 2 tablespoons butter in a large saucepan over medium heat.
2. Add diced onion and cook for 4 minutes until translucent but not browned.
3. Stir in Arborio rice and toast for 2 minutes until grains turn slightly translucent at edges.
4. Pour in white wine and cook while stirring until completely absorbed, about 1 minute.
5. Add ½ cup simmering chicken broth and stir continuously until liquid is fully absorbed.
6. Continue adding broth ½ cup at a time, stirring constantly after each addition until absorbed before adding more.
7. After 18 minutes of cooking, test rice texture – it should be al dente with slight bite.
8. Stir in sliced snap peas and cook for 2 minutes until bright green but still crisp.
9. Remove pan from heat and stir in remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice.
10. Fold in heavy cream until risotto becomes creamy and slightly loose.
11. Season with salt only at the end to prevent over-salting as broth reduces.

Keep stirring risotto vigorously to release starches – this creates the signature creamy texture without excess dairy. Serve immediately while the snap peas retain their crisp-tender bite against the creamy rice base. The lemon brightens each bite, making this equally suited for elegant dinners or quick weeknight meals when you want something special.

Snap Pea and Asparagus Frittata

Whip up this vibrant frittata when you need a quick, satisfying meal. With crisp snap peas and tender asparagus, it comes together in under 30 minutes. Perfect for breakfast, lunch, or a simple dinner.

Ingredients

For the vegetable base:

• 1 tbsp olive oil
• 1 cup snap peas, trimmed
• 1 cup asparagus, cut into 1-inch pieces
• 1/4 cup diced yellow onion
• 1 garlic clove, minced

For the egg mixture:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add 1/4 cup diced yellow onion and cook for 3 minutes until translucent.
4. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
5. Add 1 cup snap peas and 1 cup asparagus pieces to the skillet.
6. Sauté vegetables for 5 minutes until bright green and slightly tender.
7. Tip: Don’t overcook the vegetables—they’ll continue cooking in the oven.
8. While vegetables cook, whisk 6 large eggs with 1/4 cup whole milk in a medium bowl.
9. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup grated Parmesan cheese to the egg mixture.
10. Whisk until fully combined and slightly frothy.
11. Pour the egg mixture evenly over the vegetables in the skillet.
12. Cook on the stovetop for 3 minutes without stirring until edges begin to set.
13. Transfer the skillet to the preheated 375°F oven.
14. Bake for 12-15 minutes until the center is fully set and top is golden.
15. Tip: Check doneness by gently shaking the pan—the center shouldn’t jiggle.
16. Remove from oven and let rest for 2 minutes before slicing.
17. Tip: Run a spatula around the edges to ensure clean slices.

Serve this frittata warm or at room temperature. The edges develop a slight crispness while the center remains tender and moist. Sprinkle with extra Parmesan and fresh herbs for added brightness.

Zucchini Noodles with Snap Peas and Pesto

Keeping things fresh and simple, this zucchini noodle dish comes together in minutes. Key to perfect texture is not overcooking the zoodles. Snap peas add that satisfying crunch we all love.

Ingredients

For the zucchini noodles:
– 4 medium zucchinis, spiralized
– 1 tablespoon olive oil
– 1/2 teaspoon salt

For the snap peas:
– 2 cups snap peas, trimmed
– 1 tablespoon olive oil
– 1/4 teaspoon salt

For the pesto:
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves
– 1/2 cup olive oil
– 1/4 teaspoon salt

Instructions

1. Spiralize 4 medium zucchinis using the medium blade.
2. Place zucchini noodles in a colander and toss with 1/2 teaspoon salt.
3. Let zucchini noodles drain for 10 minutes to remove excess moisture.
4. Pat zucchini noodles dry with paper towels.
5. Trim 2 cups snap peas by removing the stem ends and strings.
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
7. Add snap peas to the hot skillet.
8. Cook snap peas for 3-4 minutes until bright green and slightly blistered.
9. Remove snap peas from skillet and set aside.
10. Add 1 tablespoon olive oil to the same skillet over medium heat.
11. Add zucchini noodles to the skillet.
12. Cook zucchini noodles for 2-3 minutes, tossing constantly.
13. Combine 2 cups basil, 1/2 cup Parmesan, 1/3 cup pine nuts, and 2 garlic cloves in a food processor.
14. Pulse ingredients 5-6 times until coarsely chopped.
15. With processor running, slowly stream in 1/2 cup olive oil.
16. Process pesto until smooth, about 30 seconds.
17. Stir 1/4 teaspoon salt into the pesto.
18. Transfer cooked zucchini noodles to a large serving bowl.
19. Add cooked snap peas to the bowl.
20. Pour pesto over the zucchini noodles and snap peas.
21. Toss everything together until evenly coated.

Every bite delivers fresh basil flavor against crisp-tender vegetables. The zucchini noodles maintain just enough structure without becoming mushy. Excellent served chilled for lunch or topped with grilled chicken for a complete meal.

Conclusion

Versatile and vibrant, these sugar snap pea recipes make weeknight dinners both effortless and exciting. We hope these 18 delicious ideas inspire your kitchen adventures! Try your favorites, share which recipes you loved in the comments below, and don’t forget to pin this article to your Pinterest boards for easy meal planning.