Lemon Vegetable Fettuccine

Lemon Vegetable Fettuccine

By April 2, 2014

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful springtime dish, perfect for lunch or dinner. Makes 2 servings

Instructions

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 Per serving: Calories: 385; Fat: 5 g; Saturated Fat: 1 g; Calories from Fat: 11; Cholesterol: 0 mg; Protein: 15.6 g; Carbohydrates: 71 g; Sugar: 6.5 g; Fiber: 7.8 g; Sodium: 165 mg; Calcium: 71 mg; Iron: 5.8 mg; Vitamin C: 45.1 mg; Beta Carotene: 769 mcgl; Vitamin E: 1.1 mg Recipe from: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience.
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