Fettuccine with Grilled Asparagus, Peas and Lemon

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Fettuccine with Grilled Asparagus, Peas and Lemon
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This dish is hearty and light at the same time, a perfect summertime meal. And, it’s a cinch to cook up – you’ll see!

Yields: Serves 2


6–8 stalks asparagus

2 cloves garlic, minced

Juice of 1 lemon, about 2 T

Pinch of coarse sea salt


6 ounces fettuccine

2 T minced parsley

1 cup peas

Pepper to taste


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-long 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. Season with pepper to taste.

Per serving: Calories: 385, Fat: 5 g, Saturated Fat: 1 g, Calories from Fat: 11, Cholesterol: 0 mg, Protein: 15.6 g, Carbohydrates: 71 g, Sugar: 6.5 g, Fiber: 7.8 g, Sodium: 165 mg, Calcium: 71 mg, Iron: 5.8 mg, Vitamin C: 45.1 mg, Beta Carotene: 769 mcg, Vitamin E: 1.1 mg

Recipe by
Jill Eckart