Pasta Primavera
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pasta tossed with butter, olive oil, and fresh seasonal vegetables like bell peppers, zucchini, asparagus, and tomatoes. A light, healthy main course that works great as a quick weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound whole grain penne
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- ½ yellow onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 medium zucchini (chopped into half moons)
- 1 medium yellow crookneck squash (chopped into half moons)
- 1 cup roughly chopped asparagus
- 1 cup halved cherry tomatoes
- 1 teaspoon salt (more to taste)
- 1 teaspoon cracked pepper (more to taste)
- 4 ounces finely grated Parmesan (see notes)
- 10 fresh basil leaves
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 752mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 217mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.