Artichoke Ribbons with Asparagus, Snow Peas and Avocado
Serving Size / Yield
- 1 lb. asparagus
- 1 lb. snow peas
- 1 avocado
- 2 Tbs. freshly squeezed lemon juice
- 1 pkg. Eden Organic Artichoke Ribbons
- 1/4 C. Eden Selected Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 tsp. Eden Sea Salt
- 1/8 tsp. freshly ground black pepper
- 1/2 C. fresh basil, chopped
- 1/4 C. shredded organic parmesan cheese
Trim asparagus ends and cut stalks into 2" lengths. Halve and pit avocado, and cut into 1/2" chunks. Cook asparagus in a pot of boiling water, 2 minutes until bright green. Remove with a slotted spoon. Add snow peas, cook 30 seconds, remove. Prepare avocado, sprinkle with lemon juice. Cook pasta per package directions. Drain and set aside. Place olive oil, asparagus, snow peas, garlic, salt and pepper in the pasta cooking pot. Cook about 2 minutes. Add cooked pasta, avocado, parsley and cheese. Toss to combine, and season with additional salt and pepper if needed. Serve topped with additional cheese if desired.
Per Serving: 319 Calories, 16g Fat (42% calories from fat), 10g Protein, 38g Carbohydrate, 6g Fiber, 0mg Cholesterol, 329mg Sodium
This recipe provided was by Eden Foods. For more information about Eden Foods pasta, click here!