Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta loaded with fresh seasonal vegetables including broccoli, zucchini, asparagus, peppers, tomatoes, and peas in a light cream sauce. Adaptable with whatever vegetables you have on hand, it's vegetable-forward and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 oz. cavatappi (or other short pasta such as penne, fusilli, or orecchiette)
- 4 tablespoons extra virgin olive oil (divided)
- 1/2 medium red onion (chopped)
- 2 cups broccoli florets (cut into 1-inch pieces)
- 1 medium yellow squash (sliced and quartered)
- 1 medium zucchini (sliced and quartered)
- 8 oz asparagus (trimmed, cut into 1 1/2-inch pieces)
- 1 medium red bell pepper (chopped)
- 1 1 /2 cup cherry tomatoes (halved)
- salt and pepper
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream ((may sub evaporated milk))
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 1/2 tsp EACH dried oregano, dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese (divided)
- 1 1/2 cups frozen petite peas (thawed)
- 1/4 cup fresh basil (chopped)
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
- 734mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 556mg
- Calcium
- 211mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.