| | Directions | | In large saucepan, heat oil over medium heat. Add mushrooms and garlic, cook 3-5 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 3-5 minutes or until peas are crisp-tender. Drain; return peas to saucepan. Return mushrooms and garlic to saucepan; stir in tomatoes and basil. Spoon into serving bowl and sprinkle with Parmesan cheese. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 cup sliced fresh mushrooms |
| - | | 1 clove garlic, minced |
| - | | 3 cups frozen sugar snap peas |
| - | | 1/2 cup halved cherry tomatoes |
| - | | 1 tablespoon grated parmesan cheese |
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