Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Penne pasta with a creamy herb sauce loaded with fresh vegetables like broccoli, carrots, peppers, and zucchini. A restaurant-quality dish that sneaks vegetables into a satisfying pasta dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ¼ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ¾ teaspoons EACH: dried parsley, basil, oregano, mustard powder
- 1 pinch red pepper flakes
- 2 tablespoons olive oil
- 2 cups broccoli florets (cut into bite-sized pieces)
- ½ cup carrots (julienned)
- ½ cup red onion (sliced)
- 1 cup red bell pepper (sliced)
- ½ zucchini (cut into chunks (equal to 1 ½ cups))
- ½ cup frozen peas
- 1 cup cherry tomatoes (halved or quartered)
- salt/pepper (to taste)
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 3 tablespoons flour
- 1 cup freshly grated parmesan cheese
- ½ lb. ziti
- 2 tablespoons lemon juice
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 924mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 292mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 924MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.