Creamy Lemon Spring Vegetable Pasta | Blue Diamond

Ingredients

• 1 tablespoon olive oil
• 1 small shallot minced
• 12 asparagus spears cut into 1-inch pieces woody ends discarded
• 1 (14 oz) can quartered artichoke hearts drained
• 3 cups fresh spinach leaves
• 3 cloves garlic minced
• 3/4 cup frozen peas
• 8 ounces whole wheat farfalle pasta or pasta of your choice (gluten-free is fine)
• 2 tablespoons butter or vegan butter
• 2 tablespoons flour (can use gluten-free flour)
• 2 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
• Zest of 1 large lemon
• Juice of 1 large lemon
• 4 lemon slices
• Salt and pepper to taste
• 1/4 cup chopped fresh basil
• Parmesan cheese vegan parmesan cheese or nutritional yeast for garnish