Piping Pot Curry · by Meeta Arora★ 4.9 (23)
Lemon Asparagus Pasta (Instant Pot & Stovetop)
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 28%
CARBS 56G46% OF CAL
4G FIBER0G ADDED5G INTRINSIC48G OTHER5G TOTAL SUGAR
FAT 24G44% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pasta with fresh spring vegetables—asparagus, peas, and basil—finished with lemon and Parmesan. Light and tangy, ready in 30 minutes.
mainitalianpasta🥘 pressure cooker🍳 skilletgluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces Penne
- 8 ounces Asparagus (fresh and cut into 2 inch pieces, bottom white part discarded*)
- 2 tablespoon Olive Oil
- 2/3 cup Onion (diced)
- 4 cloves Garlic (finely diced)
- 1/2 teaspoon Dried Basil
- 1/4 teaspoon Dried Thyme
- 2 cups Vegetable Broth ((only for instant pot method))
- 1/2 cup Green peas (frozen, I used petite green peas )
- 1/2 cup Cream (I used heavy whipping cream)
- 1/2 cup Parmesan cheese (pecorino Romano works well too)
- Salt and pepper (to taste)
- 1 tablespoon Lemon juice
- Parmesan cheese (grated )
- Red Chili Flakes (optional)
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 28%
CARBS 56G46% OF CAL
4G FIBER0G ADDED5G INTRINSIC48G OTHER5G TOTAL SUGAR
FAT 24G44% OF CAL
11G 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
- 5m
- Cook
- 25m
- Sodium
- 813mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 256mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.