gluten free, vegetarian, soy free, egg free, nut free

What You’ll Need:

8-ish ounces brown rice, quinoa or chickpea pasta

1 Tbsp olive oil

1 c sweet peas, fresh or frozen

½ bunch swiss chard, chopped

½ bunch asparagus (6-8 spears), sliced

1 tsp sea salt

Juice of 1 lemon

3-ish ounces shaved parmesan cheese

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Meanwhile, heat oil in a large frying pan. Add veggies & salt. Sauté lightly for 5-8 minutes, or until greens

are wilted & veggies are cooked al dente.

Toss cooked pasta with veggies, lemon juice & shaved cheese. Share flavors of spring with a friend!

Serves 2.