Box spaghetti
12 ounces button mushrooms sliced
2 cups chopped asparagus
1 Italian yellow zucchini
1 small shallot thinly sliced
1/2 red onion thinly sliced
3 Meyer lemons – juiced
Zest of one lemon
4 garlic cloves minced
2 tablespoons dijon mustard
2 teas. oregano
1 teas. onion salt
2 tablespoon tamari soy sauce
6 tablespoon olive oil ) divided.

Directions:

Put large pot of water to boil pasta at onset — 2-3 pinch of salt
Add 2 tablespoons olive oil to separate sauce pan, heat
Add chopped mushrooms & stir, saute a few minutes
Add onion, shallot & stir
Add yellow zucchini stir
Add tamari soy sauce
Add minced garlic, stir well
Add asparagus, lemon zest and stir

Make your sauce:
4 tablespoons olive oil
2 tablespoons dijon mustard
3 lemons juiced
2 teas. oregano
1 teas. onion salt
Whisk!

Cook past al dente ( 2 minutes shy of what box says)
Before draining pasta, reserve 1 cup of pasta water to thicken sauce
Put pasta in sauce pan with all your veggies.
Add sauce, and then mix 1/2 cup of pasta water in bowl that had sauce, whisk and add to sauce pan.
Add salt & pepper & plenty of vegan parmesan cheese

MANGIA!!!!!

I hope you love this beautiful fresh sumptuous pasta primavera!
Feel free to add whatever veggies you love — these are veggies I used were the freshest and in season.