1 bunch asparagus, trimmed and cut into 2 inch pieces
1 bag of spinach, washed
½ can of peas (or use fresh!)
4-6 large basil leaves, chiffonade
1 lemon & zest
3 Tbsp olive oil
2 cloves garlic, minced
⅓ cup fresh parmesan, plus more for garnish
Fresh ground salt and pepper
Instructions
In a larege pot bring water for the pasta to a boil. Meanwhile, prepare veggetables.
When water is boiling, add pasta and cook according to package directions. When pasta has 2 minutes left to cook, add asparagus pieces and cook for remaining time.
Drain pasta and asparagus. Place pan back on stove top and add olive oil. Heat over medium/low heat and add garlic. Heat for 1 minute until fragrant.
Add spinach to garlic and oil and stir for 1 minute until spinach is slightly wilted. Add in pasta and apsaragus and stir.
Add zest from 1 lemon and juice from ½ a lemon, basil, peas, and stir. Taste and add more lemon if desired along with sand fresh groupd pepper.
Stir in ⅓ cup of fresh parmesan. Serve with a sprinkle of parmesan cheese.
Recipe by One Green Fork at https://www.onegreenfork.com/one-pot-lemon-veggie-pasta/