Creamy Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender-crisp spring vegetables tossed with pasta in a silky Parmesan cream sauce, all made in one skillet. Garden-fresh and elegant without being complicated. Light enough for spring but satisfying as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces medium pasta (cooked)
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 cup sliced zucchini
- ½ cup chopped asparagus (trimmed and cut into thirds)
- ½ cup diced bell pepper (red, yellow or orange)
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ½ cup petite peas
- ½ cup snow peas
- ⅔ cup grape tomatoes (or cherry tomatoes)
- 1½ tablespoons cornstarch
- ½ cup shredded Parmesan cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 595mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 415mg
- Calcium
- 226mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.