Creamy lemon and Vegetable pasta

▢ 1 tablespoon olive oil
▢ 1 small shallot minced
▢ 12 asparagus spears cut into 1-inch pieces
▢ 250g can quartered artichoke hearts, drained
▢ 3 cups fresh spinach leaves
▢ 3 gloves garlic minced
▢ 3/4 cup frozen peas
▢ 250g of pasta of your choice
▢ 2 tablespoons butter or vegan butter
▢ 2 cups milk (unsweetened almond or oat milk for vegan pasta)
▢ Zest and 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

1. In a large pan, heat the olive over over medium-high heat. Add the onion, asparagus pieces, artichoke hearts, spinach, garlic, and peas. Cook until vegetables are tender, after about 5 minutes. Remove vegetables and set aside while you cook the pasta and sauce.
   Bring a large pot of water to a boil and salt generously and cook pasta until al denté.

2. While the pasta is cooking, place the large pan you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour until there are no clumps. Slowly whisk in the almond milk, whisking vigorously. Add the lemon zest and keep whisking until the sauce thickens. Add in the lemon juice and sliced lemons. Season the sauce to taste.

3. Drain the pasta and add it to the thickened lemon sauce in the pan. Stir in the cooked vegetables. Remove the lemon slices from the sauce.

Garnish with fresh basil and parmesan cheese. Serve warm with a bottle of Miles from Nowhere SSB.