This asparagus pasta with lemon sauce is the result of a lot of thinking for a healthy pasta dish with lots of greens.
Cook and drain spaghetti as directed on package. Set aside ½ cup of cooking liquid that we will use for the sauce.
While spaghetti is cooking, heat 2 Tbsp of oil in skillet over medium-high heat. Cook asparagus, stirring frequently, about 4’ or until crisp-tender. Then add garlic and cook for a couple minutes more.
Add mushrooms and cook for 3-4’ until its liquid has evaporated. Then incorporate cooked peas, juice of ½ lemon and 3 thyme springs more or less. Add the spaghettis to the skillet and reserved pasta water and scrape everything around in the pan; season with salt and pepper to taste.
Serve and sprinkle with sliced almonds and grated Parmesano.
*To toast almonds place them on a pan without oil, use a spatula to stir the almonds around the pan. Cook until they are nicely brown and have a deeply toasted flavor, about 5 mins in total.
*Peas: you can use fresh or frozen peas, cook them in advanced. Canned peas is also possible.
*Other vegetables you can add to this pasta are: spinach, artichoke, zucchini, broccoli...