One-Pot Cheese and Tomato Pasta with Spring Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-Pot Cheese and Tomato Pasta with Spring Vegetables is a creamy, vegetarian pasta dish cooked in one pot with fresh broccoli, zucchini, tomatoes, and melted cheddar and feta cheese. Quick and satisfying for a Meat-free Monday dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tbsp unsalted butter
- 4 tbsp flour
- 720 ml (3 cups) milk
- 1/2 tsp salt
- ¼ tsp black pepper
- 250 g (9 oz) dried penne pasta
- 420 ml (1 3/4 cups) water (just boiled from the kettle)
- 400 g (14 oz) tin chopped tomatoes
- 1 tbsp tomato puree/paste
- 12-15 stalks of tenderstem broccoli
- 1 small courgette (chopped)
- 150 g (1 1/3 cups) grated mature cheddar cheese
- 2 large handfuls of watercress
- 80 g (3/4 cup) crumbled feta cheese
- 1/2 small red onion (peeled and thinly sliced)
- 2 tbsp freshly chopped parsley
At a glance
PER SERVING · TIME 25M
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
- 20m
- Sodium
- 1626mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4968mg
- Calcium
- 1401mg
- Iron
- 17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1626MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.