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).

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