Skinny Pasta Primavera

Prep Time

35

Minutes

Cook Time

35

Minutes

Difficulty

Medium

Serves Up To

6

Servings


Nutrition Information

Total Fat41 g
Sodium410 mg
Potassium850 mg
Total Carbohydrates52 g
Dietary Fiber13 g
Sugars6 g
Protein26 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. 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. 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. 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. 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. 5

    Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Courtesy of: Foodie Crush

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