Use slender asparagus and you won’t need to scrape the stalks. If you still believe that asparagus should be a harbinger of spring (even though it’s in the market nearly year-round now), make this dish a tradition by serving it every April or May.

　　

Ingredients

6 servings

　　12 ounces farfalle, tricolor rotini, or gemelli

　　2 tablespoons extra virgin olive oil

　　2 to 3 garlic cloves, minced

　　10 to 12 ounces slender asparagus

　　1 cup frozen green peas

　　1 medium yellow summer squash, quartered lengthwise and thinly sliced

　　1/3 cup oil-packed sliced sun-dried tomatoes

　　1/4 cup minced fresh parsley

　　1/2 cup Silk creamer

　　2 tablespoons lemon juice, or more to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

　　

Step 2

Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears. Peel the bottom halves only if the stalks are thick; if tender and slim, this won’t be necessary. Cut the spears into approximately 1 1/2-inch lengths.

　　

Step 3

Heat the oil in a wide skillet. Add the garlic and sauté over low heat until golden.

　　

Step 4

Add 1/4 cup water along with the asparagus, peas, and squash. Cover and cook for 5 minutes, or until the vegetables are just tender-crisp.

　　

Step 5

Add the sun-dried tomatoes, parsley, and creamer. Cook, uncovered, over medium heat until the liquid in the skillet is reduced, about 5 minutes longer.

　　

Step 6

Combine the pasta and vegetables in a large serving bowl. Toss gently but thoroughly. Season with lemon juice, salt, and pepper. Toss again, and serve at once.

　　

Menu Suggestions

Step 7

A bean-based salad teams well with this delicate dish. Try Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) or Chickpea and Carrot Salad with Parsley and Olives (page 190). Otherwise, any bountiful green salad with the addition of chickpeas, black beans, or pink beans will work well.

　　

Step 8

For a hearty pairing with a warm bean dish, see the menu for Dilled Red Beans with Pickled Beets (page 106).

　　

nutrition information

Step 9

Calories: 339

　　

Step 10

Total Fat: 10g

　　

Step 11

Protein: 11g

　　

Step 12

Carbohydrates: 55g

　　

Step 13

Fiber: 6g

　　

Step 14

Sodium: 105mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).