Daily Vegan Lunch for 17 May, 2013: Asparagus Mushroom Lemon Pasta

asparagus mushroom lemon pasta

1 teaspoon oil
18 stalks chopped asparagus, bottoms trimmed off and thick parts cut in half
1/2 a lemon’s juice
2 cloves garlic
2 cups white button mushrooms, sliced and roughly chopped

6 cups cooked spaghetti

Fry asparagus in oil on medium-high heat in a large, heavy pan until slightly charred. Add mushrooms, toss until they are browned. Add garlic last, cooking until garlic becomes fragrant, about 30 seconds. Turn off heat and add cooked spaghetti or other pasta. Pour fresh lemon juice over the mixture and toss.

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