Lemon Asparagus Pasta

Saute a shallot, some garlic, a whole lemon's worth of lemon zest (the zest doesn't need to cook long). Add a half cup white wine along with the juice of that lemon, and cook down. Add olive paste and turn off the heat.

Meanwhile, cook your pasta, and add a bunch of asparagus (cut into thirds) and a shredded carrot (use a peeler) into the pasta water 4 minutes before the pasta is done.

Drain and throw it all together with chopped parsley, grated parmesan, and crushed red pepper flakes. Mmmm!