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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/4 cup oil, in a medium skillet, over medium heat and cook carrots, celery, onions, and bell peppers, stirring occasinoally, until vegetables are tender and lightly browned, about 8 minutes. | 2. In a large skillet, heat the remaining oil, add the sugar snap peas, and cook on high heat until they turn a bright green, about 2 minutes; add the soffrito and cook until the snap peas are browned in spots, another 2 minutes. | 3. Add crushed red pepper flakes with 1/4 cup water and cook until crisp tender, 2 minutes more. | 4. Add mint leaves, season with salt; serve hot or room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
celery rib	2		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
red bell pepper	1/2		chopped	-	-	-	-
sugar snap pea	1 1/2	1/2		-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
mint leaf	1/2	cup		-	-	-	-
sea salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.