Garden vegetable wraps
INGREDIENTS
  • 8 oz asparagus
  • 2 tsp olive oil
  • 3 medium garlic clove(s), finely chopped
  • 1/8 tsp red pepper flakes
  • 1/4 cup hot water
  • 1/4 tsp table salt
  • 1/8 tsp table salt
  • 4 oz uncooked fettuccine
  • 6 oz salmon fillet(s), skinless
  • 1 Tbsp fresh lemon juice
DIRECTIONS
  1. Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.
  2. In a large skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; saute 1 minute. Add asparagus and saute 2 minutes. Stir in hot water and 1/4 teaspoon salt; cover skillet and cook asparagus 2 minutes or until almost tender. Uncover and cook 1 minute longer. Remove from heat and set aside.
  3. Cook fettuccine according to package instructions. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 teaspoon salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite-size chunks, and mix gently with cooking juices in bowl.
RECIPE BACKSTORY
Weight Watchers Points / Vegetarian Ideas POINTS® Value | 9 Servings | 2 Preparation Time | 8 min Cooking Time | 20 min Level of Difficulty | Easy