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. ---------------------------------------------------------------------------
Nutrition
Ingredients
