Primavera Pasta Amandine
1 pound dry pasta, such as shells or radiators
2 cups broccoli florets
1/4 cup Mandelin Blanched Almond Flour
1/2 cup sliced red onion
1-1/2 teaspoons olive oil
1 can (12 ounces) evaporated skim milk
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
1 to 2 teaspoons minced garlic
1 teaspoon salt
2 cups lightly packed spinach leaves, cut into 1/2-inch strips
1 cup halved cherry tomatoes
1/4 cup Mandelin Blanched Slivered Almonds
Additional grated Parmesan cheese, for garnish
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.
Almond Board of California