• 8 oz uncooked pasta
  • 1 lb asparagus
  • 3 handfulls baby spinch
  • 6 oz pesto, store bought
  • 1/2 cup veggie stock
  • 2 tbsp capers
  • 2 tbsp Earth Balance buttery spread
  • 2 cloves garlic
  • 1 lemon
  • salt
  • pepper
Asparagus is in season! Why not celebrate by making this springtime dish.


  • Bring a pot of salted water to a boil. Add pasta and continue to boil until the pasta is tender. 
    While the pasta is cooking, prepare the asparagus. Remove the bottom 1/2 to 1-inch off of the stems. Chop the remaining asparagus into 1-inch pieces. Add the butter and minced garlic to the skillet with the asparagus and place it over medium heat. Sauté the asparagus in the butter and garlic for about two minutes more, or until the garlic becomes soft and fragrant. Add the cooked and drained pasta to the skillet with the sautéed asparagus. Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter. Add in spinach, veggie stock, and capers. Top with a generous pinch of salt and freshly cracked pepper. 
    Slice the lemon in half and squeeze the fresh juice over the pasta, and add the pesto. Toss the pasta until everything is well combined. Taste the pasta and adjust the salt, pepper, or lemon if desired. Serve warm.