Skinny Pasta Primavera

Name: Skinny Pasta Primavera
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
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® Original Unsweetened Almond Beverage; 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

Nutrient name	Nutrient weight per serving
Total Fat	41g
Total Carbohydrates	52g
Dietary Fiber	13g
Sugars	6g
Cholesterol	40mg
Sodium	410mg
Protein	26g
Potassium	850mg

*Nutrition Information is only an estimate

Skinny Pasta Primavera

Prep Time

10 Min

Cook Time

15 Min

Difficulty

Medium

Servings

Nutrient name	Nutrient weight per serving
Total Fat	41g
Total Carbohydrates	52g
Dietary Fiber	13g
Sugars	6g
Cholesterol	40mg
Sodium	410mg
Protein	26g
Potassium	850mg

*Nutrition Information is only an estimate

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^® Original Unsweetened Almond Beverage
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

Add the broken spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond beverage, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large stock pot or dutch oven.
Bring to a boil then reduce to simmer but still bubbling and cook for 8 minutes, stirring occasionally so pasta doesn't stick together.
Add the kale sprout leaves and peas and cook for another 23 minutes or until pasta is cooked and the beverage has reduced to a sauce.
Stir in the lemon juice, parmesan cheese and dill. The sauce will thicken as it cools. Season with more kosher salt as desired.
Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.