Asparagus and peas, with the lightness of lemons and parsley, create a beautiful springtime dish, perfect for lunch or dinner.
Makes 2 servings
6-8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 tablespoons
pinch of coarse sea salt
6 ounces fettuccine
2 tablespoons parsley, minced
1 cup peas
Toss the asparagus in the garlic, lemon juice, and salt. Grill the asparagus until it just starts to develop a few blackened spots.
The asparagus should still have some crispness to it. Cut the asparagus into 2-inch-long pieces. Bring the water to a boil. Boil the pasta until it is al dente. Toss the cooked pasta with the asparagus, parsley, and peas.
Nutrition Information | Per serving (1/2 recipe):
calories: 375; fat: 0.3 g; calories from fat: .7%; cholesterol: 0 mg; protein: 11 g; carbohydrates: 77 g; sugar: 6 g; fiber: 9 g; sodium: 209 mg
Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.