Iowa Girl Eats · by Kristin Porter★ 5.0 (6)
Pasta Fresca
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 26%
CARBS 82G67% OF CAL
6G FIBER4G ADDED5G INTRINSIC67G OTHER9G TOTAL SUGAR
FAT 14G26% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pasta dish loaded with fresh vegetables like tomatoes and spinach in a light balsamic vinaigrette. Fresh, light, and filling. Ready in under 15 minutes.
mainamericanpasta🍲 stockpot🍳 skilletgluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz gluten free penne pasta (Jovial brown rice penne recommended)
- 2 Tablespoons extra virgin olive oil
- 1 small or 1/2 large red onion (thinly sliced)
- salt and pepper
- 6 cloves garlic (pressed or minced)
- 1 lb vine-ripened tomatoes OR Roma tomatoes (seeded then chopped)
- 5 oz baby spinach (roughly chopped)
- 1/4 cup + 2 Tablespoons Balsamic Vinaigrette (NOT balsamic vinegar, see notes)
- shredded parmesan cheese or crumbled feta cheese (to taste)
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 26%
CARBS 82G67% OF CAL
6G FIBER4G ADDED5G INTRINSIC67G OTHER9G TOTAL SUGAR
FAT 14G26% OF CAL
2G SAT12G 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
- 15m
- Sodium
- 523mg
- Total sugar
- 9g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 817mg
- Calcium
- 123mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.