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One Pot Pasta Primavera

SERVES 6-8, Calories 350, Protein 15 grams

Ingredients:

  • 4 cups broth, of your choice
  • 10 oz pasta of choice, uncooked
  • 10 oz broccoli floret
  • 1 lb asparagus, chopped into 1-inch (2 cm) pieces
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 1 tsp pickle brine
  • 1 teaspoon olive oil, to taste
  • 4 oz white beans
  • ¼ cup almond milk
  • ½ cup grated parmesan cheese
  • 1 tsp lemon juice
  • 3 tablespoons fresh parsley, finely chopped

Preparation

  • In a pot over med-high heat, toast the garlic/onion, then combine broth, pasta, red pepper flakes, salt, pepper, and olive oil. Stir.
  • Add the beans and bring to a boil.
  • Once at a boil, reduce heat to medium, add the broccoli and asparagus, and cook the pasta for 10 minutes, stirring occasionally.
  • Add the almond milk, parmesan, lemon juice, pickle brine, and parsley, and toss for an additional 3 minutes.
  • If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.

Tips:

I used dried spices, not fresh garlic and onion.

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