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12 ounces whole wheat spaghetti
2 tablespoons olive oil plus more for serving
1 bunch asparagus trimmed and thinly sliced on a bias
1 large shallot diced
3 cloves garlic minced
1 bunch rainbow chard chopped, stems and leaves separated
2 zucchini spiralized
1 cup fresh English peas if using frozen, see notes
Zest and juice of 1 lemon
1/4 cup Chardonnay
1/2 cup grated parmesan or dairy-free parmesan plus more for serving
1/4 cup basil finely chopped, plus more for serving
Sea salt and pepper to taste
Bring a large pot of water to a boil for the pasta and cook spaghetti until al dente. Reserve some of the pasta water before draining.
While the pasta is cooking, heat the olive oil in a large, deep saute pan. Add the shallot and cook until softened. Add the asparagus, garlic, and chard stems, and season with salt and pepper. Cook one minute. Add in the wine and lemon juice and zest. Bring the wine to a simmer and toss in the peas, chard leaves, and the zucchini noodles. Toss everything and cook until the chard is wilted, the zucchini noodles are just softened, and the asparagus is tender but still retains a bite.
Toss the vegetable mixture with the cooked spaghetti, basil, and parmesan. Season to taste with additional salt and pepper, if needed. Add a few tablespoons of the starchy cooking water, if desired, to loosen the sauce.
Serve drizzled with olive oil and topped with additional parmesan and basil.
Note: If using frozen peas, add the peas into the boiling pasta during the last 3 minutes of cooking and drain the pasta and peas together.