Ingredients
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1 pound dry pasta, such as shells or radiators
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2 cups broccoli florets
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1/4 cup Mandelin Blanched Almond Flour
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1/2 cup sliced red onion
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1-1/2 teaspoons olive oil
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1 can (12 ounces) evaporated skim milk
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2 tablespoons grated Parmesan cheese
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1 tablespoon cornstarch
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1 to 2 teaspoons minced garlic
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1 teaspoon salt
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2 cups lightly packed spinach leaves, cut into 1/2-inch strips
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1 cup halved cherry tomatoes
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1/4 cup Mandelin Blanched Slivered Almonds
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Additional grated Parmesan cheese, for garnish
Directions
Cook pasta as package directs, adding broccoli for last two minutes. Drain and keep warm in bowl.
In 3-quart saucepan over medium heat, saute onion in oil until translucent.
Mix in milk, almond flour, cheese, cornstarch, garlic and salt.
Increase heat to medium-high and bring mixture to boil, stirring constantly 2 to 3 minutes until thickened. Remove from heat.
Stir in spinach and tomatoes; pour over pasta and broccoli. Toss to coat.
Divide among six bowls; top with slivered almond almonds. Sprinkle with cheese, if desired.
Recipe Note
Almond Board of California