1 pound whole wheat pasta (or pasta of your choice)
2 tablespoons canola or olive oil
2-3 cloves garlic, smashed and minced
1 pound fresh spinach
10 ounces frozen green peas
1 pound fresh asparagus, with ends removed and stalks cut into 1/4-inch pieces
Juice of one lemon
3-4 green onions, thinly sliced
1/2 cup finely chopped fresh parsley
1. Cook pasta according to pasta directions. Save 1 cup of the cooking water for later. Set pasta aside and keep warm.
2. While pasta cooks, add oil to a large sauté pan and heat over medium-high heat. Add garlic and cook 2-3 minutes or until fragrant. Add spinach, peas, asparagus and lemon juice. Stir, toss and cook until vegetables are bright green, about 3-4 minutes.
3. Add hot pasta and hot cooking water a little at a time until a thin sauce forms. Stir in green onions and parsley. Serve immediately.
To add a buttery/cheesy flavor, top with nutritional yeast.