INGREDIENTS
1 1/2 lb
asparagus spears
1 lb
whole wheat spaghetti
3
garlic cloves, (minced)
1
shallot, (diced)
1
lemon, (zest grated and juiced)
4 cups
water
1 1/2 cups
vegetable stock
1/4 cup
chopped fresh parsley, (plus extra for topping)
2 tbsp
unsalted butter
1/2 tsp
salt
1/2 tsp
freshly cracked black pepper
1/3 cup
mascarpone cheese
1/3 cup
freshly grated pecorino romano cheese, (plus extra for topping)
crushed red pepper flakes, (for topping)