Sauteed Sugar Snap Peas, Shitake and Summer Squash

7 25 197
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Sauteed Sugar Snap Peas, Shitake and Summer Squash
Health Highlights


2 cup whole Sugar snap peas (devined)
1 large Summer squash (cut 1/4 inch thick rounds)
8 mushroom(s) Shiitake mushrooms, raw (7-8)
1 tbsp Butter, grass fed, unsalted
1 tbsp Extra virgin olive oil
1 pinch Sea Salt
1 dash Black pepper (Freshly ground)


1. On medium heat melt butter in a frying pan.

2. Add shiitake mushrooms and cook until slightly crispy (5-7 minutes).

3. Add olive oil, sugar snap peas and summer squash. Season with a couple of pinches of sea salt and black pepper.

4. Cook, tossing occasionally, until squash softens (5 minutes).

5. Serve and enjoy!

Nutrition Facts

Per Portion

Calories 197
Calories from fat 122
Calories from saturated fat 43
Total Fat 13.5 g
Saturated Fat 4.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.0 g
Cholesterol 15.4 mg
Sodium 90 mg
Potassium 791 mg
Total Carbohydrate 15.8 g
Dietary Fiber 4.9 g
Sugars 8.0 g
Protein 5.5 g

Dietary servings

Per Portion

Vegetables 6.8

Energy sources