Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

July 15, 2014

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plate_Small_question_mark.pngWant to mix it up? This dish is quite simple, so feel free to add in any other spices or vegetables that you want! Try some red pepper flakes to make it a little spicy or some tahini mixed with the lemon to make the dish a bit creamier.



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Fettuccine with Grilled Asparagus, Peas, and Lemon


This classic pasta dish is perfect for summer when asparagus and peas are in season. The lemon makes for a refreshing meal that is quick and easy to put together.

Makes 2 servings


6 - 8 asparagus spears
2 garlic cloves, minced
juice of 1 lemon, about 2 tablespoons
1 pinch coarse sea salt
6 ounces fettuccine
2 tablespoons minced fresh parsley
1 cup peas


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.

Per serving: 375 calories; 0.3 g fat; 0 g saturated fat; 0.7% calories from fat; 0 mg cholesterol; 11 g protein; 77 g carbohydrates; 6 g sugar; 9 g fiber; 209 mg sodium; 0 mg calcium; 0 mg iron; 0 mg vitamin C; 0 mcg beta-carotene; 0 mg vitamin E

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: