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Lemony One Pot Spinach & Green Pea Pasta 20 minutes Vegetable Broth (divided) Red Onion (chopped) Garlic (clove, minced) Oregano Lemon (zest and juice divided) Oat Milk (unsweetened, plain) Brown Rice Fusilli (uncooked) Frozen Peas Baby Spinach 409 5g Saturated 0g 81g Fiber 8g 10g Refrigerate in an airtight container for up to three days. Reheat with additional vegetable broth. Fresh herbs, nutritional yeast, and/or red pepper flakes. Use another short cut noodle instead. Use any other milk of choice. Use kale instead. Add a few splashes of broth to a heavy-bottomed pot along with the onion and garlic. Bring to a simmer over medium heat and cook for three to five minutes or until the onions have softened. Add the oregano and lemon zest and cook for another minute until fragrant. Add the remaining vegetable broth and the oat milk to the pot and bring to a gentle boil. Stir in the pasta and cook, stirring often, for eight to 10 minutes or until the pasta is just tender and most of the liquid is absorbed. If the pot gets too dry add more vegetable broth as needed. Add the peas, spinach, and lemon juice to the pasta and stir to combine. Cook for one to two minutes more until the peas are warmed through. Season with salt or additional lemon juice if needed. Divide between bowls and enjoy! http://www.beyondyourscale.com
