Jessica in the Kitchen · by Jessica Hylton★ 5.0 (5)
Lemon Pasta Recipe
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 18%
CARBS 45G61% OF CAL
2G FIBER40G OTHER2G TOTAL SUGAR
FAT 10G30% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and bright lemon pasta with garlic, fresh parsley, and Parmesan. Quick to prepare and perfect for a simple weeknight dinner.
mainitalianpasta🍲 stockpotvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces regular, whole wheat or gluten free spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- juice of 1 large lemon ((3-4 tablespoons lemon juice) )
- 2 teaspoons parsley chopped (or herb of your choice)
- ¼ cup vegan Parmesan cheese
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ cup pasta water ((reserved from boiling the pasta in salted water) )
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 18%
CARBS 45G61% OF CAL
2G FIBER40G OTHER2G TOTAL SUGAR
FAT 10G30% OF CAL
1G SAT9G 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
- 15m
- Cook
- 10m
- Sodium
- 200mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 5mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.