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Artichoke Ribbons with Asparagus, Snap Peas and Avocado
Serves 6 |
Prep Time 0:10 |
Cook Time 0:15
Ingredients
1 pound asparagus, ends trimmed, cut into 2" lengths
1 pound pea pods, strings removed
1 avocado, pitted, peeled and cut into 1/2" chunks
2 Tablespoons lemon juice, freshly squeezed
8 ounces Eden Organic Artichoke Ribbons
1/4 cup Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1 teaspoon Eden Sea Salt
1/8 teaspoon finely ground black pepper
1/2 cup fresh parsley, chopped fresh basil or fresh mint
1/4 cup organic parmesan, shredded, optional
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Directions
Cook asparagus in a medium pot of boiling water for 2 minutes until bright green. Remove with a slotted spoon. Add snap peas, cook 30 seconds and remove. Cut avocado and sprinkle with lemon juice. Cook pasta per package directions. Drain and set aside. Place olive oil, asparagus, snap peas, garlic, salt and pepper in the pasta cooking pot. Cook while tossing for about 2 minutes. Add the cooked pasta, avocado, parsley and cheese. Toss to combine, and season with additional salt and pepper if needed. Serve topped with additional cheese if desired.
Nutritional Info
Per serving:
319 Calories,
16g Fat (43% calories from fat),
11g Protein,
38g Carbohydrate,
6g Fiber,
0mg Cholesterol,
379mg Sodium
Related Recipes
Condiments, Good/High Fiber, Good/High Protein, Italian, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Vegan
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