I know I need to branch out from my incessant use of asparagus and penne for my meatless meal, But I love it! I tried to jazz it up a bit by adding shallots, lemon zest, garlic, and almonds plus a raw topping of chopped parsley, oregano, and more almonds. Oh, and a squeeze of the aforementioned lemon. You’ll see a bit of butter hiding atop my portion so if you are going the vegan route stick with olive oil. Don’t forget to reserve some pasta water to create your sauce!