Creamy Pasta Primavera
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Well Plated · by Erin Clarke★ 4.9 (13)

Creamy Pasta Primavera

NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 30%
CARBS 35G43% OF CAL
6G FIBER0G ADDED7G INTRINSIC22G OTHER7G TOTAL SUGAR
FAT 16G43% OF CAL
7G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lightly creamy pasta dish loaded with tender vegetables like asparagus, carrots, and peas, finished with Parmesan and fresh parsley. A springtime vegetarian dinner.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 6 ounces whole wheat cavatappi pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot (chopped or ½ cup chopped spring onion)
  • 2 carrots (peeled and cut into thin, 1/4-inch x 1-inch matchsticks)
  • 1 red bell pepper (cored and cut into matchsticks)
  • 1 yellow bell pepper (cored and cut into matchsticks)
  • 1 pound asparagus (ends snapped and cut diagonally into 1-inch pieces)
  • 2 teaspoons Italian seasoning (plus additional to taste)
  • 1 teaspoon kosher salt (plus additional to taste)
  • ¼ teaspoon ground black pepper
  • 3 garlic cloves (finely chopped)
  • 1 cup frozen peas (no need to thaw)
  • 1 cup freshly grated Parmesan cheese (at room temperature, plus additional for serving)
  • ½ cup whole milk Greek yogurt (at room temperature (DO NOT use fat free or it will curdle))
  • Chopped fresh parsley (tarragon, or basil, for serving)
PREP
15M
SODIUM
657MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.