Budget Bytes · by Marsha McDougal★ 4.9 (12)
Pasta Primavera
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 31%
CARBS 58G53% OF CAL
6G FIBER45G OTHER7G TOTAL SUGAR
FAT 17G34% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring vegetables tossed with pasta in a light lemon-butter sauce, finished with Parmesan. Bright and seasonal, a simple vegetarian main.
mainamericanpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz. penne pasta (uncooked, $0.49)
- 2 Tbsp olive oil ($0.44)
- 1 zucchini ($0.94)
- 1 yellow squash ($1.01)
- 1 carrot ($0.14)
- ½ red onion ($0.43)
- ½ cup frozen peas ($0.21)
- 1 cup grape tomatoes ($1.76)
- 3 cloves garlic cloves (minced, $0.24)
- ½ cup Parmesan cheese (grated, $0.89*)
- 1 tsp dried oregano ($0.10)
- ½ tsp salt ($0.02)
- ½ tsp black pepper (freshly cracked, $0.02)
- 2 Tbsp lemon juice (fresh, $0.13)
- 2 Tbsp butter ($0.28*)
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 31%
CARBS 58G53% OF CAL
6G FIBER45G OTHER7G TOTAL SUGAR
FAT 17G34% OF CAL
4G SAT13G 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
- 612mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 536mg
- Calcium
- 195mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.