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 Almondmilk Original Unsweetened
- 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
Included in this recipe