It's officially spring and this Lemon and Thyme Asparagus Pasta is perfect for it. It's not only a delicious spring time recipe, but it's also budget-friendly.
Asparagus is a spring vegetable so it's easy to find on sale at the grocery store or farmer's market.
For this recipe you can use any kind of pasta you like. I used a green lentil penne as it helps to boost the protein in this dish.
Just 3 oz of lentil pasta has 21 grams of protein. This makes a great meal for anyone looking to cut back on meat as there's no need to add in any extra protein.
Feel free to add in more vegetables or use other seasonings if you'd like!
Lemon and Thyme Asparagus Pasta
- Cook pasta according to package. While the pasta is cooking, get the asparagus ready. Chop the ends off the asparagus and discard. Then cut the rest into 1-inch pieces. Add the asparagus in a skillet over medium heat with the garlic, 2 tbsp of olive oil and 1/4 cup water. Sauté until the asparagus are bright green and tender about 3-5 minutes. You can check with a fork.
- Turn down the heat and add in the cooked pasta to the skillet along with the other 2 tbsp olive oil, nutritional yeast, thyme, lemon juice, zest of 1 lemon, salt and pepper. Stir everything together making sure the pasta and asparagus are coated. I also like to add in about 1/4 cup of vegan parmesan cheese. This is optional but it's also so good! Taste the pasta to see if you want to adjust the lemon or seasonings. Enjoy!