Description
A vibrant and comforting vegan pasta dish featuring lemon, white beans, and fresh asparagus.
Ingredients
Scale
- 8 oz pasta of choice
- 1 can white beans, drained and rinsed
- 1 bunch asparagus, trimmed and cut into pieces
- 2 lemons (zest and juice)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add asparagus pieces and cook for about 3-5 minutes until tender.
- Stir in the white beans, lemon zest, and lemon juice. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss everything together until well combined.
- Serve warm, garnished with fresh parsley if desired.
Notes
Make ahead: you can prepare pasta and asparagus in advance. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg