Artichoke Ribbons with Asparagus, Snow Peas, and Avocado

Serves: 6 | Prep Time: 0:20 | Total Time: 0:40

Ingredients

1 pound asparagus ends trimmed and cut into 2-inch lengths
1 pound snow peas, strings removed
1 avocado, halved, pitted, peeled and cut into 1/2-inch chunks
2 TBSP freshly squeezed lemon juice
1 package Eden Organic Artichoke Ribbons
1/4 cup Eden Selected Extra Virgin Olive Oil
2 cloves garlic, minced
1 tsp Eden Sea Salt
1/8 tsp freshly ground black pepper
1/2 cup fresh mint, parsley or basil, chopped
1/4 cup shredded organic parmesan cheese

Directions

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.

Nutrition

Per Serving: 319 Calories, 16g Fat (42% calories from fat), 10g Protein, 38g Carbohydrate, 6g Fiber, 0mg Cholesterol, 329mg Sodium