One pot pasta with zucchini, garlic scapes, and leeks in a white wine lemon sauce
Ricetta di Mitch Hilbert
Ingredients
2 tsp olive oil
2 leeks white and light green parts (see notes)
12 oz whole wheat rigatoni (see notes)
1 small bunch garlic scapes (see notes)
1 large zucchini cut into quarter moons
1/4 tsp red pepper flakes
1 tsp dried oregano
1/4 tsp salt scant (adjust depending on how salty your broth is - mine was not salty)
pinch ground black pepper
1 tsp lemon zest loosely packed
1 tbsp lemon juice
1/2 cup white wine of choice
1/2 cup plain , unsweetened almond milk
2 cups low-sodium vegetable broth
fresh basil
Preparazione → 10 min
Cottura → 20 min
1. Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened.
Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top.
2. Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened - about 7-10 minutes.
Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled.
3. Replaced veg broth with chicken stock and added parmesan cheese when serving.
secondi June 24, 2020 04:16
Autore: https://yupitsvegan.com/one-pot-pasta...
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