Not sure what to have for dinner? Well, let me help make your decision a little easier. This spring pasta recipe from purely elizabeth is light, full of vitamins & nutrients, tastes delicious, and is simple to make. So what are you waiting for?! It’s time to get cooking!
Recipe for Fettuccine with Artichoke, Asparagus + Peas
1/2 lb gluten-free fettuccine
3 tbsp olive oil
3 cloves garlic
1/2 cup asparagus
1/2 cup artichokes
1/2 cup peas
juice of 1 lemon
himalayan sea salt
parmesan cheese ( I substituted this for vegan cheese)
Directions: 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, peas and kale. Cook for 5 minutes. Add pasta, 2 tbsp olive oil and juice of 1 lemon. Serve with a sprinkle of himalayan sea salt and top with vegan cheese (or whatever cheese you prefer).
And here’s the magazine page link to it: http://issuu.com/purelyelizabeth/docs/purely_spring_magazine_2e4d51e4be19ca/58
The Purely Spring Magazine has over 25 incredibly delicious, seasonal recipes in it to help shed that heavy winter feeling . If you haven’t downloaded it yet, you definitely should!