Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Farfalle pasta tossed with roasted seasonal vegetables including carrots, zucchini, peppers, and cherry tomatoes. A light, vibrant, and refreshing weeknight dinner ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 carrots (peeled and cut into thin strips)
- 2 medium zucchini (cut into thin strips)
- 1 onion (thinly sliced )
- 1 yellow bell pepper (cut into thin strips)
- 1 red bell pepper (cut into thin strips)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried Italian herbs
- 1 pound farfalle pasta
- 1 cup cherry tomatoes (cut into halves)
- 1/2 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 30M
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
- 600mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 161mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.