siggi's Icelandic-style yogurt: skyr - spring vegetable pasta primavera

Ingredients

• 1 lb dried fettuccine (or spaghetti or linguini)
• 2 Tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 ½ cups asparagus, cut into 1-inch pieces
• 1 ½ cups haricots verts cut into 1-inch pieces
• 1 cup fresh or frozen peas (if using frozen, thaw beforehand)
• 1 cup shredded carrots
• 1 14-oz can artichoke hearts, drained and halved
• 2/3 cup siggi’s plain skyr
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Parmesan cheese, grated, for serving