Family Food on the Table · by Kathryn★ 4.6 (32)
Creamy pesto pasta with spring vegetables
NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 39%
CARBS 54G50% OF CAL
8G FIBER0G ADDED0G INTRINSIC40G OTHER7G TOTAL SUGAR
FAT 18G37% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy one-pot pasta with pesto, ricotta, asparagus, and peas. Veggie-rich, quick, and satisfying enough to serve as a vegetarian main.
mainamericanpasta🍲 stockpotvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 oz. whole wheat penne or rotini pasta
- 1 bunch asparagus (trimmed and cut in 1-inch long pieces)
- 1 cup green peas (thawed (if frozen))
- 2/3 cup prepared pesto
- 1 cup reduced-fat ricotta cheese (or use whole milk ricotta)
- 1/4 cup mayonnaise (I use reduced fat)
- 1/3 cup grated Parmesan cheese
- 1 pint cherry tomatoes (halved (optional))
- Kosher salt and black pepper
- Chopped fresh basil (extra Parmesan cheese, fresh lemon juice)
At a glance
PER SERVING · TIME 20M
CAL 22%·PRO 39%
CARBS 54G50% OF CAL
8G FIBER0G ADDED0G INTRINSIC40G OTHER7G TOTAL SUGAR
FAT 18G37% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 597mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 249mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 597MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.