Adapted Recipe from Eating Purely by Elizabeth Stein
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
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).