Vegan Lemon Bucatini With Asparagus, Wine, and Butter | VegNews
This simple and quick pasta dish is perfect for a gorgeous spring evening.
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Cooking tools:
- Microplane
- Stove
- Stockpot
- Skillet
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
Ingredients
- 4 quarts water
- ½ teaspoon salt, divided
- 3 teaspoons olive oil
- 2 shallots, minced
- 6 cloves garlic, minced
- 2 lemons, zested and juiced
- 1 teaspoon crushed red pepper
- 1 cup
- dry wine
- 2 tablespoons
- vegan butter
- 1 pound asparagus, tough ends trimmed
- 1 pound
- bucatini
- ¼ cup roughly chopped fresh basil
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