While away on our spring break trip, I wanted to cook something for my parents. My mom requested a pasta dish and my dad loves asparagus, so I combined the 2 for a light, fresh spring pasta dish. Add a salad and baguette for an easy yet elegant spring meal.
1 pound asparagus,- cleaned and trimmed and cut into 2-3 inch pieces
14 ounces pasta
zest and juice of one lemon
12 ounce block of firm tofu
3 tablespoons fresh basil
3 tablespoons fresh italian parsley
2 cloves garlic – finely diced
2-4 tablespoons olive oil
preheat oven to 395. toss asparagus with 2 tablespoons olive oil, sprinkle with salt and pepper and place on cookie sheet in a single layer. roast for 15 minutes, turn spears over and roast an additional 10-15 minutes or until lightly browned. drain and mash tofu with a fork then stir in juice of lemon, 1 glove garlic, 2 tablespoons basil, 2 tablespoons parsley and 1/4 teaspoons salt then set aside. prepare pasta according to package directions, drain and reserve 1 cup of pasta water. toss drained pasta with 1/2 of the tofu mixture, lemon zest and asparagus adding pasta water and olive oil as needed to thin and create a light sauce, season with salt and pepper to taste. top each serving with fresh herbs and remaining tofu ricotta.