i n i h c c zuspring pasta
gluten-free / grain-free 2 SERVINGS
2 tbsp ghee 2 cloves garlic, minced 1/4 cup white wine 1/4 cup lemon juice 1 tbsp grated lemon zest 1 medium zucchini, cut into thin ribbons 1/2 cup fresh or frozen peas 1/2 cup chopped asparagus 6 oz of Cappello’s Fettuccine 1/2 cup shredded Parmesan cheese 1/4 cup pine nuts salt + pepper, to taste In a large skillet over medium-high heat, melt ghee then sauté garlic in butter 1-2 minutes until fragrant. Reduce heat to medium and add white wine, lemon juice, and zest. Bring to a low simmer. Add zucchini ribbons, peas and asparagus to lemon butter mixture and sauté 5-7 minutes. Add pasta and sauté several minutes until combined. Top pasta with Parmesan cheese, pine nuts and salt and pepper to taste.
