Sauteed Snap Peas and Ricotta


2 Tbsp. Vegetable Broth

2 cups snap peans with stems removed

1/4 cup chopped fresh mint

1 1/2 tsp grated lemon rind

1/2 cup ricotta cheese, crumbled

1 tbsp olive oil


Heat broth in a large pan over medium-high heat. Add peas and cook 3 min. Stir about every minute. Remove from heat and add mint and rind. Season to taste with salt and pepper. Sprinkle with cheese


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