Pasta Primavera
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen

Pasta Primavera

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 26%
CARBS 60G50% OF CAL
8G FIBER41G OTHER11G TOTAL SUGAR
FAT 22G42% OF CAL
7G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta tossed with roasted summer vegetables and a garlicky lemon sauce made with vegan butter. A bright, vegetable-packed celebration of seasonal produce.

mainitalianpastadairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 red onion (roughly chopped)
  • 1 red bell pepper (roughly chopped)
  • 1 orange bell pepper (roughly chopped)
  • 1 medium zucchini or yellow squash (thinly sliced)
  • 1 small bunch asparagus (cut into 1-inch pieces)
  • 1 ½ cups cherry tomatoes (248 grams )
  • 1 cup broccoli florets (chopped, 91 grams )
  • 2 carrots (sliced into very thin rounds)
  • ¼ cup olive oil (59 ml )
  • 2 teaspoons salt (12 grams )
  • 1 teaspoon ground black pepper (2 grams )
  • 1 teaspoon salt (6 grams )
  • 12 ounces bowtie pasta (340 grams )
  • 2 tablespoons olive oil (30 ml )
  • 4 tablespoons vegan butter (56 grams )
  • 3 cloves garlic (minced)
  • 2 tablespoons lemon juice (30 ml )
  • 1 cup frozen peas (144 grams )
  • 1 teaspoon red pepper flakes (1 gram )
  • 1/3 cup nutritional yeast (15 grams )
  • ¼ cup chopped fresh parsley (15 grams )
PREP
15M
SODIUM
1279MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.