Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, lemony pasta tossed with seasonal vegetables including asparagus, zucchini, bell peppers, and cherry tomatoes, finished with fresh basil and Parmesan. This is a fresh, vegetable-forward Italian dish that's bright and satisfying without being heavy. Perfect for warmer months when vegetables are abundant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 ounces penne pasta ((284g))
- 2 tablespoons olive oil
- ½ small red onion (sliced (94g))
- 1 small red bell pepper (seeded and sliced (162g))
- 1 small yellow bell pepper (seeded and sliced (147g))
- 1 small yellow squash (halved and sliced (169g))
- 1 small zucchini (halved and sliced (185g))
- 12 stalks asparagus (chopped (131g))
- 4 cloves garlic (minced)
- 2 teaspoons dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup grape tomatoes (halved (174g))
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ½ cup grated parmesan cheese (for serving (40g))
- ¼ cup chopped fresh basil leaves (for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 762mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 647mg
- Calcium
- 135mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 762MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.