cook pasta in salted water according to al dente instructions on package, drain and reserve 1/2 cup of the cooking water
meanwhile, heat oil in a sauté pan over medium-low heat, cook minced garlic about 2 minutes (do not brown)
add carrots and asparagus to pan, increasing heat to medium, and cook until just tender, about 2-5 minutes (depending on thickness off your veg), season veggies with salt & pepper to taste
add cooked pasta, green peas and lemon zest to sauté pan with the veggies and toss lightly to blend
add chive almond cheese to pasta if using, and a little of the reserved pasta water to blend, then plate and garnish with watercress
Recipe Notes
recipe makes 2 entrée servings, or 4 side servings
see blog post for variation and substitution suggestions
Original recipe created by Jerran Boyer
www.healthnutchefs.com