I experimented with a lemon asparagus pasta recipe last week and it did not disappoint. It was 90 degrees but all I wanted to do was sit outside and dig into a delicious bowl of carbs. I consider carbs to be a form of self-care. To keep it light, I stuck to citrus and veggies with a little vegan cheese mixed in. It was super easy and oh so delicious. I also love this recipe because it contains lots of natural prebiotic foods like asparagus and garlic.
Lemon Asparagus Pasta With White Beans Recipe
INGREDIENTS
- 1 bunch organic asparagus
- a few leaves of rinsed, de-ribbed swiss chard
- 3 medium sized lemons (2 for juicing and one for zesting)
- 15oz can Northern White Beans (or cannelloni beans)
- 3 shallots
- 3 chopped garlic cloves
- gluten-free pasta (I used 1/2 a bag of Tinkyáda Brown Rice Fettuccine Style)
- olive oil
- Viola Life vegan mozzarella cheese
- parsley
- salt + pepper
SERVINGS
- Makes 2-3 servings
INSTRUCTIONS
- Bring a pot of water to boil for pasta (be sure to salt)
- While the water is boiling, thinly slice shallots, clean and chop asparagus into thirds, chop 3 cloves of garlic and zest 1 lemon
- In a separate pan, lightly sauté shallots in olive oil over medium heat
- Add asparagus, and garlic once shallots have become translucent
- Drizzle with olive oil, add salt and pepper to taste
- Sauté for a few minutes until soft but be careful not to overcook the asparagus
- Add in 1 can drained beans and fold into mixture
- Add 1.5 juiced lemons followed by lemon zest
- Once the pasta is done, drain, and mix into the sauté pan with veggies and beans
- Optional: mix in Viola Life vegan mozzarella or desired cheese
- Sprinkle with chopped parsley
