Creamy Lemon Spring Vegetable Pasta

Name: Creamy Lemon Spring Vegetable Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 small shallot (minced); 12 asparagus spears (cut into 1-inch pieces, woody ends discarded); 1 14 oz can quartered artichoke hearts, drained; 3 cups fresh spinach leaves; 3 gloves garlic (minced); 3/4 cup frozen peas; 8 ounces whole wheat farfalle pasta or pasta of your choice (gluten-free is fine); 2 tablespoons butter or vegan butter; 2 tablespoons flour (can use gluten-free flour); 2 cups Almond Breeze Almondmilk Original Unsweetened; Zest of 1 large lemon; Juice of 1 large lemon; 4 lemon slices; Salt and pepper (to taste); 1/4 cup chopped fresh basil; Parmesan cheese (vegan parmesan cheese, or nutritional yeast, for garnish)