Spring Vegetable Pasta

A light and easy pasta dish to use up the last of spring’s fresh veggies!

8 ounces pasta of choice (I used whole grain fusilli)
2 tablespoons olive oil or butter (or vegan butter)
1 shallot, finely chopped
2 cloves garlic, minced
juice of 2 lemons + zest of one
1/4 cup dry white wine
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon dried parsley
1 bunch asparagus, chopped
8 ounces shiitake mushrooms, sliced
10 ounces green peas, fresh or frozen and defrosted
2 ounces pea shoots, chopped
1/2 shredded parmesan cheese (or nutritional yeast)

View the full recipe at Making Thyme for Health →