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Garlic Butter Pasta with Asparagus and Peas
This simple Garlic Butter Pasta with Asparagus and Peas is bursting with flavor. The asparagus bring the healthy green and the pasta is the source of the soul-satisfying energy-producing carbs. Eat this as a side dish with your favorite fish or as a main with crunchy whole wheat sourdough.
1 lb. dried bucatini or other long pasta (such as spaghetti or linguine)
2 Tbs. unsalted butter
1 Tbs. olive oil
1 Lb. asparagus, trimmed and cut into 1-inch pieces (about 3 cups)
½ tsp. kosher salt
Pinch red pepper flakes (optional)
1 C. fresh or frozen peas
3 cloves garlic, minced
1 medium lemon, grated for zest
Juice of 1 medium lemon
3 C. packed baby arugula
Freshly shaved or grated Pecorino Romano or Parmesan cheese, for serving
Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, 8 minutes, or according to package instructions.
Meanwhile, cook the vegetables.
Heat the butter and olive oil in a large skillet over medium heat. Add the asparagus, salt, and red pepper flakes, if using, and sauté until the asparagus is vibrant green and just tender, 3 to 4 minutes.
Add the peas and garlic and cook until fragrant, about 1 minute. Remove from heat and stir in the lemon zest and juice.
Reserve 1 cup of the pasta water, then drain the pasta. Return the skillet to medium heat and add the pasta, arugula, and reserved pasta water. Simmer, tossing and stirring the pasta, until the pasta is al dente, the arugula has wilted, and the sauce thickens and coats the pasta, 1 to 2 minutes.
Divide among shallow bowls, top with Pecorino or Parmesan cheese, and serve.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More