Artichoke Ribbon Pasta with Asparagus, Snap Peas and Avocado

Serves: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes
Artichoke Ribbon Pasta with Asparagus, Snap Peas and Avocado


  • 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 Tbsp lemon juice, freshly squeezed
  • 8 ounces Eden Artichoke Ribbons, or any Ribbon Pasta
  • 1/4 cup Eden Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 tsp Eden Sea Salt
  • 1/8 tsp Eden Black Pepper
  • 1/2 cup fresh parsley, chopped
    fresh basil or fresh mint
  • 1/4 cup organic parmesan, shredded, optional


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 Information

Per serving - 326 calories, 17 g fat (45% calories from fat), 9 g protein, 37 g carbohydrate, 6 g fiber, 0 mg cholesterol, 379 mg sodium

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