2 1/2 cups dry rotini
1/2 cup asparagus spears
1-2 tablespoons lemon juice
1/4 cup lemon pepper
1 tablespoon vegan parmesan
1 tablespoon oil (olive or grapeseed for flavor)
1. Cook rotini according to package directions.
2. Saute or steam asparagus with the lemon juice, until done to desired tenderness.
3. Drain cooked pasta and return to pot. Add remaining ingredients and mix well.
Source of recipe: I came up with this recipe: http://catskitchen.blogspot.com/