Garden Vegetable Pasta

Ingredients

1 box of pasta (I used @jovialfoods gluten free pasta)

** I recommend NOT using a lentil or chickpea pasta because this recipe calls for pasta water. Those pastas need to be rinsed **

- chopped garlic

- 3-4 tablespoons of olive oil

- lots of peas (about 1 cup)

- asparagus stalks (chopped in thirds or fourths)

- chopped green beans (chopped in halves or thirds)

- zest of 1 lemon

- juice of 1 lemon

- flakey sea salt

- black pepper

- optional: Parmesan cheese

- for plating: chopped parsley

Method

1. Bring a large pot of water to boil. Cook pasta as indicated on the box. Set aside 1 cup of pasta water to use later. (I used half of the box of spaghetti for this recipe. Double up on pasta and veggies if you want to meal prep)

2. While pasta is cooking, add olive oil to a large skillet on medium heat. Then sauté chopped garlic until fragrant. Add the chopped vegetables and sauté for 6-8 minutes.

3. When pasta is cooked, add it to the skillet. Mix together. Add in the pasta water, juice of 1 lemon, salt and pallet to taste. Mix together. Add Parmesan (if using. Measure with your heart) and lemon zest. Mix one last time.

4. For plating, add more lemon zest, Parmesan and chopped parsley.

For extra protein, add a side of grilled chicken or mix chickpeas (or your favorite white bean) into the pasta