Lemon One-Pot Pasta with LYNQ Empowdered
Ingredients:
- 8 oz spaghetti
- 2.25 cups vegetable broth
- 2 leeks (lower, lighter part only), chopped
- 1 cup chickpeas, drained & rinsed
- Juice of 1-1.5 lemons (start with one & then add more at the end)
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 1 tsp Dijon mustard
- Kosher salt and freshly ground pepper to taste
- 1/2 cup frozen peas
- 1 large handful spinach
- 2 Tbsp LYNQ Empowdered
- Parmesan cheese for topping
Directions:
1. Add all ingredients, except peas and spinach, to a large pot and bring to a boil.
2. Turn down heat to medium and cook until pasta is almost done to your liking, stirring occasionally.
3. Add in peas and spinach and cook for a few minutes until peas are heated through and pasta is at your desired consistency.
2. Turn down heat to medium and cook until pasta is almost done to your liking, stirring occasionally.
3. Add in peas and spinach and cook for a few minutes until peas are heated through and pasta is at your desired consistency.
Top with cheese.
Enjoy!