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

Jan. 26, 2012

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End this meal with a delicious Ambrosia dessert, filled with healthful fruit. View the recipe >>

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Grilling and roasting vegetables is a great method of bringing out the flavors in food without adding extra fats like oil. For more tips to maintain a healthy weight, visit our website.

Fettuccine with Grilled Asparagus, Peas, and Lemon

asparagus

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful springtime dish, perfect for lunch or dinner.

Ingredients

Makes 2 servings

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 parsley, minced
1 cup peas

Directions

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.

Nutrition Information | Per serving (1/2 recipe):

calories: 375; fat: 0.3 g; calories from fat: .7%; cholesterol: 0 mg; protein: 11 g; carbohydrates: 77 g; sugar: 6 g; fiber: 9 g; sodium: 209 mg

Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.

 

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

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

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