Fettuccine with Grilled Asparagus, Peas, and Lemon

  • Serves 2
  • Preparation Time: 10 minutes
  • Cook Time: 30 minutes

INGREDIENTS:

  • 6-8 stalks asparagus
  • 2 cloves garlic, minced
  • Juice of 1 lemon, about 2 tablespoons
  • Pinch of coarse sea salt
  • Water
  • 6 ounces fettuccine
  • 2 tablespoons minced parsley
  • 1 cup peas

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.

From 21-Day Weight Loss Kickstart

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 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.

 

Photo by Eco-Vegan Gal

Jason Wyrick

Jason Wyrick is the executive chef and publisher of the magazine The Vegan Culinary Experience. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.

View all contributions by Jason Wyrick