1  cup  frozen edamame
20  baby carrots, cut into quarters lengthwise
10  ounces  asparagus, trimmed, cut into 1-inch pieces
1  pound  whole wheat pasta
1 tablespoon of olive oil
2  cloves garlic, minced
Salt and pepper to taste
3  tablespoons  chopped flat-leaf parsley
Tofu ricotta

Bring a large pot of salted water to a boil. Add edamame and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add pasta to water and  according to package directions). Drain, reserving 1/2 cup cooking water.

When pasta has cooked for about 5 minutes, add olive oil in a large frying pan over medium high heat. Add garlic and sauté until fragrant, 1 minute. Add vegetables, season with salt and pepper, and sauté until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained pasta and 1/4 cup reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with  parsley.

Add “ricotta” to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.