Lemony Garden Fettuccine

For this week’s featured recipe we’re taking our taste buds on a trip to the south of Italy. For those who are familiar with our recipes, it’s no surprise that we would bring this week’s flavors back to the Italian sensations of lemon, garlic, tomatoes, and, of course, PASTA! In my dietary fantasy world– pasta pasta all the time would be the perfect diet. Our LEMONY GARDEN FETTUCCINE would be on repeat. Fresh asparagus and sweet tomatoes, along with frozen peas are uplifted by the brightness of lemon, and a slight kick of spicy heat. Besides being refreshingly delicious it also has beautiful colors of red and green. So, I guess it could be perfectly suitable for the upcoming Christmas season. I must say, I wouldn’t mind a sense of scenery of the Amalfi coast at Christmas time. How about you?  If you’re ready for lemon to perfume your kitchen and delight your palate– Let’s get cooking!

LEMONY GARDEN FETTUCCINE:
INGREDIENTS:

• Zest and juice of 1 lemon
• 1/4 cup extra virgin olive oil + more for pan
• salt and pepper to taste
• 1/2 teaspoon granulated sugar
• 1 teaspoon dried parsley flakes
• About 15 grape Or cherry tomatoes, cut in half
• 1 cup fresh asparagus, cut roughly
• 1/2 cup frozen peas
• 1/2 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/4-1/2 teaspoon dried red pepper flakes
• 1 Tablespoon (vegan) butter
• Fettuccine, enough for two servings
• 1 ladle of hot pasta water

METHOD:

• Start by making the lemon olive oil sauce. In a small bowl, add zest and juice of a lemon. Mix in 1/4 cup olive oil, sugar, dried parsley, and salt and pepper to taste. Stir together to combine and set aside.
• Drizzle a little olive oil into a skillet. Heat up the pan. When the skillet is hot, add asparagus, tomatoes, and peas. Saute until asparagus and peas are tender and the tomatoes begin to pop. Should take about three minutes to reach this point.

• While the veggies are cooking, you can go ahead and start preparing your fettuccine. When Your pasta is cooked, reserve 1 ladle of the pasta water before draining from the fettuccine.
• When you have drained the pasta, place the pasta back into the pot and toss around 1 Tablespoon butter. Add the ladle of water. Fold in the cooked veggies, lemon olive oil sauce, dried basil, garlic powder, dried pepper flakes, and salt and pepper. 
• Heat on low until sauce thickens up a bit. 
• Serve and Enjoy!