12 ounces fettuccine
1/2 lb asparagus, tough ends trimmed
1 large carrot
1/2 cup thinly sliced scallions
6 cloves garlic, sliced
4 tablespoons vegan butter, divided
juice of 1 lemon
zest of 1 lemon
vegan parmesan for garnish
salt and pepper to taste
Using a vegetable peeler, shave the asparagus into thin ribbons, by holding the asparagus by the tip, and running the peeler down the length of the stalk. Cut off the tips, and if there is any part of the stalk that you can't shave because of the shape of your peeler, save it for use in a soup or stir fry. Shave the carrot similarly.
Bring a large pot of salted water to a boil, and add the pasta stirring frequently.
While the pasta cooks, heat a wide skillet over medium high heat, and add 2 tablespoons of butter. Once melted, add the garlic and cook 2 to 3 minutes until browned and tender.
Add almost all of the scallions, reserving a tablespoon for garnishing at the end. Cook 1 minute, then add the asparagus ribbons, tips, and carrot. Season with a healthy pinch of salt. Cook stirring frequently 4 to 5 minutes until tender.
Using tongs or a pasta scooper, remove cooked pasta from water and place directly in the pan (don't throw away the pasta water just yet).
Stir in lemon juice, lemon zest, and 1/2 cup of pasta water. Cook, stirring constantly 1 minute. Then stir in 2 tablespoons of butter. Once melted in, season with salt and pepper to taste.
Distribute into bowls, and garnish with reserved scallion and vegan parm.