Creamy Lemon Garlic Pasta
Cook Time:
50
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 6g |
|---|---|
| Cholesterol | 0 |
| Sodium | 630mg |
| Potassium | 233mg |
|---|---|
| Total Carbohydrates | 53g |
| Dietary Fiber | 6g |
| Sugars | 3g |
| Protein | 11g |
Ingredients
1 large bunch medium size asparagus
1 (15-oz.) can garbanzo beans rinsed and drained
2 tablespoons olive oil divided
1 1/2 teaspoons each: salt pepper and garlic powder divided
1 pound dry pasta and shape (or gluten free pasta)
2 cups Almond Breeze Unsweetened Original Almondmilk or Extra Creamy Almondmilk
Zest and juice from 2 lemons
Shaved parmesan cheese or 2 to 3 tablespoons nutritional yeast (optional)
Directions
- 1
Preheat oven to 450°F and line a baking sheet with foil. Trim about 2-inches of the bottom tough ends from asparagus spears and set aside. Cut remaining asparagus into 1-inch pieces and place on lined baking sheet with garbanzo beans. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt, pepper and garlic powder; toss well to coat. Roast for 20 minutes or until asparagus is tender and beans are slightly toasted.
- 2
Meanwhile, bring a large pot of water to a boil. Add reserved asparagus bottoms and cook until very tender. Remove with a slotted spoon and place into a food processor or blender.
- 3
Add pasta to boiling water and cook to al dente. Drain well and return to pot.
- 4
While pasta is cooking, add Almond Breeze, remaining olive oil, remaining seasonings, lemon zest and juice to blender or food processor with boiled asparagus. Blend until smooth.
- 5
Toss sauce with hot cooked pasta and stir in roasted asparagus and garbanzo beans.
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Featured In: Food Festival
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