Skinny Pasta Primavera

Pasta primavera, the epitome of a spring dish loaded with fresh veggies, is made lighter and less dairy thanks to almond milk in the sauce. Make this meal for a weeknight dinner or a special occasion and it will be on the table in just over 30 minutes!

Blue Diamond
35 mins
Serves: 6 Save

Ingredients (17)

  • 8 ounces spaghetti noodles; broken in half
  • 1 leek; cleaned and sliced thinly
  • 1/2 pound asparagus
  • 1/4 pound broccoli florets
  • 1 cup brown mushrooms; stemmed and sliced
  • 4 cloves garlic; peeled and minced
  • 3 cups Almond Breeze Unsweetened Original Almondmilk
  • 1/2 cup vegetable broth
  • 1/8 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
  • 3/4 cup English peas; or frozen peas that have been thawed
  • 1/2 lemon; juiced and zested
  • 1/2 cup grated parmesan cheese and more for garnish
  • 1/3 cup dill leaves; roughly chopped

Directions

Learn how to make this recipe at Blue Diamond

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