Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with fresh spring vegetables, almonds, and a light broth-based sauce with herbs and lemon. Quick and vegetable-forward, it's a 35-minute pasta main full of color and nutrition.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 35m
- Sodium
- 743mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 321mg
- Calcium
- 130mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 743MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.