One-Pot Skinny Pasta Primavera

INGREDIENTS

8 oz

spaghetti noodles, broken in half

leek, cleaned and sliced thinly

1/2 lb

asparagus

1/4 lb

broccoli florets

1 cup

brown mushrooms, stemmed and sliced

4 cloves

garlic, peeled and minced

3 cups

Almond Breeze Almondmilk Original Unsweetened

1/2 cup

vegetable broth

1/8 tsp

red pepper flakes

1 tsp

kosher salt

fresh thyme sprigs, leaves separated from the stems

1 tbsp

olive oil

kale sprouts, ends trimmed and leaves separated

3/4 cup

English peas, or frozen peas that have been thawed

1/2

lemon, juiced and zested

1/2 cup

grated parmesan cheese and more for garnish

1/3 cup

dill leaves, roughly chopped