Fettuccine with Broccolini and Asparagus 

This fettuccine with Broccolini and asparagus is light and refreshing. The fettuccine used in this recipe is from the Great Low Carb Company. The ingredients are simple and the pasta is packed with protein (12 grams) and fiber (18 grams). The combination will keep you feeling full for a while. If you don’t have broccolini, regular broccoli will work just fine. Additional veggies like spinach or kale can be added as well. 

Fettuccine with Broccolini and Asparagus

Serves 4 

INGREDIENTS 

• 6-7 asparagus spears
• 6-7 broccolini 
• 4 oz fettuccine 
• 2 garlic cloves, grated
• Zest of 1 lemon 
• 1/2 lemon, juiced
• 3 tbsp extra-virgin olive oil 
• 1/4 tsp chili flakes 
• Sea salt & pepper to taste 
• Shredded vegan or regular cheese (optional)

DIRECTIONS 

• STEP 1. Bring water to a boil in a deep skillet. Add the asparagus and broccolini and cook for 5 minutes, until tender. Remove the veggies using tongs and place on a cutting board. Slice them into 1 inch pieces and set aside. 
• STEP 2. Cook the fettuccine per package instructions using the same water. The water will start to evaporate. If it looks like you need to add a little, add preheated water until fettuccine is cooked. You want to leave a tiny bit of pasta water so it’s not dry and has more sauce. 
• STEP 3. Add the broccolini and asparagus to the fettuccine. Grate the garlic and lemon zest on top. 
• STEP 4. Top with lemon juice, olive oil, chili flakes, sea salt and pepper. Serve while hot and enjoy! 

Tools/Products Used In This Recipe: