Ingredients
1
tablespoon olive oil
1
cup sliced fresh mushrooms (about 3 oz)
1
clove garlic, minced
3
cups frozen sugar snap peas (from 1-lb bag)
1/2
cup halved cherry tomatoes
2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1
tablespoon grated Parmesan cheese
Preparation
In 2-quart saucepan, heat oil over medium heat. Add mushrooms and garlic; cook 3 to 5 minutes, stirring frequently, until tender. Remove from saucepan; place on plate and cover to keep warm.
In same saucepan, heat 1/3 cup water to boiling. Add sugar snap peas; return to boiling. Stir; reduce heat to low. Cover; simmer 3 to 5 minutes or until peas are crisp-tender. Drain; return peas to saucepan.
Return mushrooms with garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl; sprinkle with cheese.
