Pasta Primavera

Name: Pasta Primavera
Cook time: 35 min
Total time: 35 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 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

Cook Time:
35 Minutes: Difficulty:
Medium: Serves Up To:
6 Servings

Nutrition Information

Total Fat	41 g

Total Carbohydrates	52 g

Cholesterol	40mg
Sodium	410 mg

Potassium	850 mg
Dietary Fiber	13 g
Sugars	6 g

Protein	26 g

Directions

Step 1 complete
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.
Step 2 complete
Bring to a boil then reduce to simmer but still bubbling and cook for 8 minutes, stirring occasionally so pasta doesn’t stick together.
Step 3 complete
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.
Step 4 complete
Stir in the lemon juice, parmesan cheese and dill. The sauce will thicken as it cools. Season with more kosher salt as desired.
Step 5 complete
Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.