Parmesan Peas
Give (these) peas a chance! Try varying this recipe by using other types of cheese or adding different seasonings.
- Yield
- 7 Servings
- Serving size
- 1/7 of recipe
- Rating
- 3.86 of 5 (7 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 3/4 cups
Ingredients
- 1 1/2 teaspoons unsalted butter (or cooking oil of your choice)
- 2 cans of reduced-sodium peas, drained and rinsed (15 ounce cans or 16 ounces frozen peas)
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon black pepper
- 1/3 cup grated parmesan cheese
Directions
- Wash hands with soap and water.
- Heat butter in a medium skillet over medium heat.
- Add peas and cook 2 to 3 minutes or until peas are heated through.
- Add lemon juice and pepper and mix well.
- Sprinkle with parmesan cheese and serve warm.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 101.99 |
| Total Fat | 1.96 g |
| Saturated Fat | 0.93 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 4.56 mg |
| Carbohydrates | 15.54 g |
| Dietary Fiber | 5.01 g |
| Total Sugars | 4.89 g |
| Added Sugars included | 0 g |
| Protein | 6.26 g |
| Calcium | 69 mg |
| Potassium | 163 mg |
| Sodium | 95.92 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 27 mg |
| Phosphorus | 110 mg |
| Selenium | 4 mg |
| Zinc | 1 mg |
| Vitamin A | 122 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 25 mcg |
| Folate | 42 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 29 mg |
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Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/parmesan-peas. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.