Creamy Lemon Spring Vegetable Pasta

Name: Creamy Lemon Spring Vegetable Pasta
Total time: 30 min
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; pepper; 1/4 cup chopped fresh basil; Parmesan cheese vegan parmesan cheese or nutritional yeast for garnish

www.bluediamond.com

A 30 minute recipe for Extra Creamy Lemon Spring Vegetable Pasta with Extra Creamy Almond Breeze.

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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
pepper
1/4 cup chopped fresh basil
Parmesan cheese vegan parmesan cheese or nutritional yeast for garnish