Ingredients

1/2 lb. asparagus
2 Tbsp. butter
2 Tbsp. olive oil
1 medium clove garlic, minced
1 medium zucchini, seeds removed, diced small
2 green onions, thinly sliced
1/2 C. frozen peas, defrosted and drained
1/2 tsp. salt
black pepper
8 oz. cooked fettuccine
1/4 C. minced fresh parsley
3 Tbsp. minced fresh chives
1/2 C. finely grated Romano cheese

Cooking Instructions

Cut the asparagus on the diagonal into 1/2″ pieces. Bring a pan of water to a boil, add asparagus and cook for 2 minutes. Drain, rinse with cold water and pat dry. In a large skillet, heat butter and oil over medium heat. Add garlic and sauté for 1 minute. Stir in zucchini and green onions, sautéing for 2 minutes. Add asparagus, peas, salt and pepper, heating for 2 minutes. Drain fettuccine and put back into hot pan. Add vegetables, parsley, chives and cheese, stirring to coat.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)