Classic Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pasta with fresh spring vegetables like asparagus, broccoli, and peas in a rich parmesan cream sauce, topped with garlic and cherry tomatoes. A satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 9 oz dried pasta (such as spaghetti, tagliatelle, fettuccine or linguine)
- 15-20 asparagus tips
- 1 stalk broccoli (cut into small florets)
- 1/2 cup frozen peas
- 1/2 small red onion (thinly sliced)
- 2-3 handfuls baby spinach
- 3 Tablespoons fresh basil (chopped)
- 3 Tablespoons olive oil
- 2 cloves garlic (minced)
- Pinch red pepper flakes
- Salt and freshly ground pepper
- 1 cup whipping cream
- 2/3 cup Parmesan (freshly grated)
- 2 Tablespoons butter
- 1 1/2 cups grape tomatoes (halved)
- 1 cloves garlic (minced)
- 1/4 cup olive oil
- Additional freshly grated Parmesan
- Freshly ground pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 981mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1497mg
- Calcium
- 512mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 981MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.