Lemon and Thyme Asparagus Pasta
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 and full of health benefits.
Servings 1 2-3
Ingredients
- 8 oz Penne Pasta (or whatever kind of pasta you like)
- 4 tbsp Extra Virigin Olive Oil (divided in half)
- 4 Garlic Cloves (minced)
- 1 Lemon (for the zest and juice)
- ¼ cup Water
- 1 tbsp Nutritional Yeast
- 1 tsp Thyme
- ¼-½ tsp Salt (optional)
- Pepper to taste
- Vegan Parmasean Cheese (optional, but so yummy!)
Instructions
- 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!