Skinny Pasta Primavera
Cook Time:
35
Minutes
Difficulty:
Medium
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 41 g |
|---|---|
| Cholesterol | 40mg |
| Sodium | 410 mg |
| Potassium | 850 mg |
| Total Carbohydrates | 52 g |
|---|---|
| Dietary Fiber | 13 g |
| Sugars | 6 g |
| Protein | 26 g |
Ingredients
- 8 ounces spaghetti noodles; broken in half
- 1 leek; cleaned and sliced thinly
- ½ pound asparagus ¼ pound broccoli florets
- 1 cup brown mushrooms; stemmed and sliced
- 4 cloves garlic; peeled and minced
- 3 cups Almond Breeze Unsweetened Original Almondmilk
- ½ cup vegetable broth
- ⅛ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 6 fresh thyme sprigs; leaves separated from the stems
- 1 tablespoon olive oil
- 10-12 kale sprouts; ends trimmed and leaves separated
- ¾ cup English peas; or frozen peas that have been thawed
- ½ lemon; juiced and zested
- ½ cup grated parmesan cheese and more for garnish
- ⅓ cup dill leaves; roughly chopped
Directions
- 1
Add the broken spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large stock pot or dutch oven.
- 2
Bring to a boil then reduce to simmer but still bubbling and cook for 8 minutes, stirring occasionally so pasta doesn't stick together.
- 3
Add the kale sprout leaves and peas and cook for another 23 minutes or until pasta is cooked and the milk has reduced to a sauce.
- 4
Stir in the lemon juice, parmesan cheese and dill. The sauce will thicken as it cools. Season with more kosher salt as desired.
- 5
Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.
Made with these products:
Courtesy of: Foodie Crush
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates