I am going to sound like Oprah when I say this, but I LOVE lemon. I love lemon! I would have lemon Every. Single. Day. There is something about lemon zest that can bring freshness and life to most any dish, and as the weather begins to warm, I find myself craving it more and more. That said, this lemon asparagus pasta takes lemony to a whole other level. This is lemon times a thousand. This isn’t “lemon pasta” where you squeeze a tiny teaspoon of lemon juice over the asparagus and call it a day. Oh no. This recipe starts with a creamy roux and we build on it with lemon juice and zest for maximum lemon punch.
When I asked my mother what sort of dishes I should consider cooking for National Garlic Month, she immediately waxed poetic about the virtues of Pasta Aglio e Olio. For twenty minutes. This is a woman who hates to cook and here she is, telling me that I just have to make aglio e olio. You can eat it on it’s own, she said! Toss in leftover veggies the next day and you’ve got a garlic pasta primavera! It makes frozen veggies NOT taste like overcooked, watery mush! You’ve GOT to make aglio e olio! As it turns out, a plant-based version comes together in a snap.