Fettuccine With Lemon

This month, we asked a few of our favorite foodies to share the recipe they’re famous for — that crowd-pleasing dish friends and family can’t get enough of. First up, Elizabeth, founder of Purely Elizabeth (and the new book Eating Purely) shares this easy-to-make pasta, with asparagus, peas and artichoke. Here’s the step-by-step…

Fettuccine With Asparagus, Peas, Artichoke and Lemon
by Elizabeth Stein of Eating Purely

Vegetarian dishes seem to get a bad reputation for being the healthier, but not necessarily tastier, choice. This dish proves that theory wrong. I love the combination of all these veggies — it’s light, extremely flavorful, and allows the vegetables to speak for themselves. Your taste buds will thank you. This is a go-to when I’m entertaining and always a hit with my guests. Serve with a light, crisp California chardonnay.

Fettuccine With Lemon

Recipe: Fettuccine With Asparagus, Peas, Artichoke and Lemon

You’ll need:

8 oz fettuccine (I use gluten-free)
3 tbsp olive oil
3 cloves garlic, minced
1 cup asparagus, trimmed, cut into 1″ pieces
1/2 cup artichokes, canned
1/2 cup peas
1 lemon, juiced
Himalayan sea salt
Parmesan cheese, optional

Cook pasta according to package instructions. Heat 1 tbsp olive oil in a large saute pan. Add garlic and cook for 2-3 minutes. Add asparagus, artichokes and peas. Cook for 5 minutes. Add pasta, 2 tbsp olive oil, and the juice of 1 lemon. Serve with a sprinkle of salt and, if you’d like, Parmesan cheese.

Fettuccine With Lemon

Thank you so much, Elizabeth!

P.S. More recipes, including a crustless broccoli-and-cheddar quiche and a delicious Spanish tortilla.

(Photos and recipe by Elizabeth Stein. This series is edited by Caroline Donofrio.)