Ingredients

• 1 Tbs Cambrooke Chicken Consomme
• 4 cups water
• 100g asparagus
• 128g carrots
• 76g celery
• 1 tsp garlic powder
• black pepper, to taste
• 60g Cambrooke Pasta Solo - Elbows
• 1 cup non-dairy creamer
• 32g baby spinach

Directions

• Cook pasta according to directions.
• In a sauce pan over low heat, combine Chicken Consomme and 4 cups water.
• Chop asparagus, celery, and carrots and add to broth.
• Add garlic powder and pepper.
• Bring to a boil and cook for 1-2 minutes, until vegetables are tender.
• Reduce heat to low and add elbows, spinach, and non-dairy creamer.
• Heat thoroughly.
• SUGGESTIONS: To reduce phe and calories you can reducenon-dairy creamer to 1/2 cup.
• THANK YOU! Chrissy Berl for the recipe suggestion.

Nutrition

	Per Recipe	Per Serving
Protein, g	6.6	0.8
Calories	610	80