Piping Pot Curry · by Meeta Arora★ 5.0 (1)
Pappardelle Pesto with Vegetables
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 25%
CARBS 49G48% OF CAL
4G FIBER40G OTHER5G TOTAL SUGAR
FAT 18G39% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Wide pappardelle noodles tossed with fresh basil pesto and sautéed vegetables including mushrooms and broccoli. A restaurant-quality Italian pasta ready in under 30 minutes.
mainitalianpasta🍲 stockpotvegetarian
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 oz Pappardelle pasta
- 2 tablespoon Olive oil
- 4 cloves Garlic (finely diced)
- 1/2 cup Red Onions (sliced)
- 1 cup Mushrooms (sliced, I used cremini mushrooms )
- 1 cup Broccoli (cut into small pieces)
- 1 cup Cherry Tomatoes (halved)
- 1/3 cup Basil Pesto
- Salt and Pepper (to taste)
- 8-10 Basil Leaves
- Parmesan (grated, to garnish )
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 25%
CARBS 49G48% OF CAL
4G FIBER40G OTHER5G TOTAL SUGAR
FAT 18G39% OF CAL
4G SAT14G 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
- 20m
- Sodium
- 515mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 102mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 515MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.