One-Pot Skinny Pasta Primavera
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
263 kcal
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Course
Main Course
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Cuisine
Italian
One-Pot Skinny Pasta Primavera
Description
One-Pot Skinny Pasta Primavera is a vegetable-rich pasta dish where broken spaghetti noodles cook directly in almond milk and vegetable broth combined with sliced leek, asparagus, broccoli florets, mushrooms, and minced garlic. The mix simmers with red pepper flakes, kosher salt, fresh thyme leaves, and olive oil until the pasta is tender and the milk has reduced into a light sauce. After about eight minutes, kale sprout leaves and English peas are added and cooked until tender.
The dish finishes with fresh lemon juice, grated Parmesan cheese, and chopped dill stirred in, producing a subtly creamy texture without heavy dairy. The lemon zest and additional Parmesan provide bright and savory garnish notes. This method yields a one-pot meal combining the softness of pasta with the slight crunch of fresh vegetables and a light, herbaceous sauce.
It serves as a vegetable-forward main or side dish, suitable for those seeking a lighter pasta option rich in fresh produce. The ingredient choices and method emphasize flavor development through gentle simmering and fresh herb seasoning.
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 milk Almond Breeze Original Unsweetened
- ½ cup vegetable broth
- ⅛ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 6 fresh thyme leaves separated from the stems, sprigs
- 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 Parmesan Cheese + more for garnish, grated
- ⅓ cup dill leaves , roughly chopped
Instructions
- 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.
- 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 2-3 minutes or until pasta is cooked and the milk 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 263kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 773mg | 32% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 37mg | 41% |
| Calcium | 299mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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