Pasta Primavera

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

• 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.