The Stay At Home Chef · by Rachel Farnsworth★ 4.9 (14)
Pasta Primavera
NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 24%
CARBS 72G65% OF CAL
6G FIBER63G OTHER4G TOTAL SUGAR
FAT 13G27% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring vegetable pasta with olive oil, lemon, and Parmesan. A light, quick dinner featuring asparagus, peas, tomatoes, and artichoke hearts.
mainitalianpasta🍳 skilletvegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound penne pasta
- 4 tablespoons extra virgin olive oil (divided)
- 1/2 red onion (thinly sliced)
- 1 cup asparagus (trimmed and cut into 2-inch pieces)
- 1 cup frozen peas
- 1 cup cherry or grape tomatoes (halved)
- 1 cup artichoke hearts
- 6 to 8 teaspoons minced garlic (about 6 to 8 cloves)
- 3 tablespoons lemon juice
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper (to taste)
- 3 tablespoons minced fresh parsley (for garnish)
At a glance
PER SERVING · TIME 20M
CAL 22%·PRO 24%
CARBS 72G65% OF CAL
6G FIBER63G OTHER4G TOTAL SUGAR
FAT 13G27% OF CAL
3G SAT10G 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
- 10m
- Cook
- 10m
- Sodium
- 373mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 119mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 373MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.