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One-Pot Skinny Pasta Primavera
Almond milk replaces cream and butter in this vegetable-filled pasta primavera with light cream loaded with flavor.
35
3,657
272
35 min
TOTAL TIME
293
CALORIES
$1.50
PER SERVING
Ingredients
17 INGREDIENTS
6 SERVINGS
1/3 cup fresh dill
roughly chopped
1 cup brown mushrooms
stemmed and sliced
1/2 lbs asparagus
3/4 cup english peas
6 whole thyme sprigs
leaves separated from the stems
1 whole leek
cleaned and sliced thinly
1/4 lbs broccoli florets
1/2 cup vegetable broth
1/2 cup grated parmesan cheese
3 cups almond breeze almondmilk
Unsweetened
8 oz spaghetti noodles
broken in half
1 whole lemon
juiced and zested
10 leaves kale sprouts
ends trimmed and leaves separated
1 tsp kosher salt
4 cloves garlic
peeled and minced
1/8 tsp red pepper flakes
1 tbsp olive oil
Directions
7 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
View Directions on Foodie Crush
Health Info
Macros
45g
CARBS
7g
FAT
14g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
TREE NUTS
WHEAT
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Frequently Asked Questions
What is Pasta Primavera?
What ingredients do I need for Pasta Primavera?
What type of pasta should I use for Pasta Primavera?
Do I need to cook the vegetables before adding them to the pasta?
Can I make Pasta Primavera without heavy cream?
How can I adjust the consistency of the sauce?
How can I prevent the pasta from sticking together?
How can I store leftovers of Pasta Primavera?
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