Lemon-Caper Spaghetti with Tofu, Asparagus, Bell Pepper & Parsley
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 2 small bunchesasparagus
- 4 tbspcapers
- 16 fl ozchicken or vegetable broth
- 2 (12 oz) pkgextra firm tofu
- 4 clovesgarlic
- 10 ozgluten-free spaghetti pasta
- 1 small bunchItalian (flat-leaf) parsley
- 2lemons
- 2orange bell peppers
- black pepper
- extra virgin olive oil
- gluten-free flour
- salt
Cookware
- aluminum foil
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
Per serving
- Calories
- 607
- Protein
- 29g
- Carbs
- 78g
- Fat
- 25g
- Fiber
- 7g
- Sodium
- 66mg
Method
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