Creamy Lemon Spring Vegetable Pasta

olive oil

small shallot, minced

asparagus spears, cut into 1-inch pieces, woody ends discarded

quartered artichoke hearts, drained

fresh spinach leaves

gloves garlic, minced

frozen peas

whole wheat farfalle pasta or pasta of your choice (gluten-free is fine)

butter or vegan butter

flour (can use gluten-free flour)

cups Almond Breeze Almondmilk Original Unsweetened

Zest of 1 large lemon

Juice of 1 large lemon

lemon slices

Salt and pepper,

chopped fresh basil

Parmesan cheese, vegan parmesan cheese, or nutritional yeast, for garnish