Fettuccini with Asparagus, Peas, Artichoke + Lemon

Adapted Recipe from Eating Purely by Elizabeth Stein

Serves Two

The Ingredients

• 8 oz gluten-free (brown rice) fettuccine

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup asparagus, trimmed, cut into 1" pieces

• 1/2 cup artichokes, canned

• 1/2 cup peas

• 1 lemon, juiced

• Pink salt, to taste

• Parmesan cheese, optional

• Grilled chicken, optional

The Instructions

• Cook pasta according to packaging. Heat 1 tbsp olive oil in a large sauté pan. Add garlic and cook for 2-3 minutes. Add asparagus, artichokes, and peas. Cook for 5 minutes.

• Add pasta, 2 tbsp olive oil, and juice of 1 lemon. Serve with a sprinkle of salt, chicken (optional), & parmesan cheese (optional).