Creamy Pasta Primavera Recipe
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Foodie Crush · by Heidi Larsen

Creamy Pasta Primavera Recipe

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 21%
CARBS 58G46% OF CAL
6G FIBER0G ADDED4G INTRINSIC47G OTHER5G TOTAL SUGAR
FAT 27G48% OF CAL
9G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Penne pasta with spring vegetables in a lemon cream sauce. A light, elegant dish bursting with fresh flavors.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 8 ounces asparagus, (trimmed and cut into 3/4-inch pieces)
  • 4 ounces green beans, (cut into 3/4-inch pieces)
  • 1/4 cup frozen baby peas, (thawed)
  • 4 tablespoons extra-virgin olive oil, (divided)
  • 4 cloves garlic, (pressed or grated)
  • 1/2 teaspoon red pepper flakes, (divided)
  • 1 teaspoon kosher salt, (divided)
  • 1/2 teaspoon freshly ground black pepper, (divided)
  • 6 ounces button mushrooms, (trimmed and sliced)
  • 1 pint grape or cherry tomatoes, (halved)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons water
  • 1 pound penne
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 1 teaspoon finely grated lemon zest
  • 1 cup grated Parmigiano-Reggiano, (about 2 ounces)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh basil
  • 1/3 cup pine nuts, (toasted)
PREP
20M
SODIUM
392MG
ESTIMATE
COMPLETE

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