One-Pot Skinny Pasta Primavera
Ingredients
The pasta
-
8
ounces
spaghetti noodles, broken in half
The vegetables
-
1
unit
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
-
10-12
units
kale sprouts, ends trimmed and leaves separated
-
¾
cup
English peas (or frozen peas that have been thawed)
The liquids and seasonings
-
3
cups
Almond Breeze Almondmilk Original Unsweetened
-
½
cup
vegetable broth
-
⅛
teaspoon
red pepper flakes
-
1
teaspoon
kosher salt
-
6
sprigs
fresh thyme, leaves separated from the stems
-
1
tablespoon
olive oil
-
½
unit
lemon, juiced and zested
The toppings
-
½
cup
grated parmesan cheese (+ more for garnish)
-
⅓
cup
dill leaves, roughly chopped
Instructions
- Combine spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves, and olive oil in a large pot.
- Bring the mixture to a boil, then reduce to a simmer and cook for 8 minutes, stirring occasionally.
- Add kale sprout leaves and peas, cooking for an additional 2-3 minutes until pasta is cooked and milk has reduced to a sauce.
- Stir in lemon juice, parmesan cheese, and dill, allowing the sauce to thicken as it cools.
- Serve with additional dill leaves and parmesan cheese, garnished with lemon zest.
Nutrition Facts (estimated)
Servings
6
Calories
263
Total fat
7g
Total carbohydrates
39g
Total protein
12g
Sodium
773mg
Cholesterol
7mg
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