Learn more about Chef Anthony Stewart at www.pritikin.com
1 bunch (about 1 pound) of asparagus
8 ounces uncooked whole-wheat pasta, preferably bite-sized pasta like rotini
3 garlic cloves, minced
Pinch of red pepper flakes
8 ounces salmon filets
Juice of one lemon
Freshly ground black pepper
1. Remove tough ends from asparagus, and cut asparagus on diagonal into 1-inch pieces.
2. Boil asparagus in pasta pot for 1½ to 2 minutes. Lift asparagus from boiling water with large slotted spoon and immerse immediately in cold water. Cook pasta in the same boiling water that cooked the asparagus.
3. While the pasta cooks, lightly spray a large nonstick skillet with cooking spray, and sauté the garlic and pepper flakes on medium-high heat for 30 seconds. Add the salmon, breaking it down into smaller pieces as it cooks, about 6 to 8 minutes. 4. Then, add cooked pasta, asparagus, lemon juice, and black pepper to taste. Stir to blend. Serve.
Chef A’s Tip: Just put a pot of water on the stove to boil the minute you walk in the door, and you’re practically half-way done! The asparagus and pasta cook in the same water, then all ingredients (only seven in total) end up in a few easy swirls in a skillet.