Vegan Pappardelle with Spring Vegetables

Ingredients

• 12 ounces vegan pappardelle pasta
• 2 teaspoons salt, divided
• 1⁄2 cup olive oil
• 4 tablespoons fresh lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon pepper
• 4 tablespoons fresh basil, chopped
• 1 small bunch of radishes, sliced thin
• 1⁄2 red onion, sliced thin
• 1 1⁄2 cups snap peas
• 1 1⁄2 cups asparagus, blanched
• 1 fennel bulb, sliced thin
• 2 stalks celery, sliced thin
• 2 carrots, peeled and sliced thin
• 1 yellow squash, sliced thin
• 1 small zucchini, sliced thin
• 1 red bell pepper, cut into strips
• 1 cup grape tomatoes
• 4 tablespoons chives, cut into 1” sticks
• 4 tablespoons Italian parsley leaves
• 1 cup microgreens