Bright Spring Vegetable Pasta with Yondu Lemon Butter Sauce
- 8 oz pasta (penne, fusilli, or bowties work best)
- 1 cup snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1 small zucchini, sliced thin
- 2 tablespoons vegan butter or regular butter
- 1 tablespoon Yondu
- 1 tablespoon lemon juice
- ¼ cup reserved pasta water
- 2 tablespoons chopped fresh basil (optional)
Method
Bring a large pot of salted water to a boil. Cook pasta according to package directions. During the last 2 minutes of cooking, toss in snap peas, asparagus, zucchini, and cherry tomatoes to lightly blanch.
Reserve ¼ cup pasta water, then drain everything together.
In the same pot (or a large pan), melt the butter over medium heat. Add Yondu and stir for about 30 seconds.
Add the pasta and veggies back to the pot, along with lemon juice and reserved pasta water. Toss gently to coat everything in the glossy sauce.
Season with black pepper and sprinkle with chopped basil if using. Serve immediately.
