3 cups dry cavatappi pasta (or other macaroni shape)
2 tablespoons olive oil
½ cup white onion, finely minced
1 tablespoon minced garlic
2 tablespoons whole wheat pastry flour or all-purpose flour
1 and ½ cups Almond Breeze Almondmilk Original, Unsweetened
1 cup frozen peas
2 small zucchini
1 bunch lacinto kale (3 cups, packed)
¼ teaspoon salt
Instructions
Begin a pot of water to boil, and cook pasta per package instructions. Drain and set aside.
In the meantime, finely mince white onion and garlic. Prep your vegetables by thinly slicing zucchini, and prepping the kale by discarding the stem and chopping the leaves very thinly.
Sprinkle in flour, using a whisk to constantly mix all the ingredients to avoid clumping. Slowly pour in the almond milk and whisk until a smooth sauce has begun to form.
Add the peas, zucchini, kale, and salt to the sauce and cook for 5-7 minutes until beginning to soften. Toss in warm cooked pasta, and serve hot.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/03/02/creamy-garlic-spring-pasta/