Fettuccine with Grilled Asparagus, Peas and Lemon

By: Jason Wyrick

From: 21-Day Weight Loss Kickstart

Forks Over Knives

Serves 2

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

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.