Lemony asparagus primavera pasta

Spring has sprung and so has fresh asparagus. This vegan pasta is so satisfying to taste that you won't even miss meat.




Place the linguine in a large, wide frying pan or pot. It should be able to lie flat, but it doesn’t have to be in a single layer. Add enough cold water to cover the linguine by about ½ inch. Add ¼ teaspoon salt and place pan over high heat. Stir with tongs every now and then. Once it comes to a boil, keep stirring until pasta is just tender. The whole process will take about 15 min.

Meanwhile, heat a medium frying pan over medium. Add the oil, then the asparagus. Cook 3 to 4 min or until bright green and tender. Add the garlic and cook another 30 sec. Turn off the heat and stir in lemon zest and juice and ¼ teaspoon salt. Season with fresh black pepper.

As soon as the pasta is barely tender, use tongs to transfer pasta directly into the pan of asparagus. Turn on the heat to medium and stir to incorporate. Serve immediately.