Cooking Classy · by Jaclyn★ 5.0 (84)
Pasta Primavera
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 20%
CARBS 57G59% OF CAL
4G FIBER6G SUGAR47G OTHER
FAT 15G34% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright pasta dish loaded with seasonal vegetables like broccoli, zucchini, bell peppers, and tomatoes tossed with garlic, olive oil, and herbs. A colorful weeknight meal that celebrates fresh produce.
mainamericanpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 10 oz. dry Barilla Penne Pasta
- Salt
- 1/4 cup olive oil
- 1/2 medium red onion, (sliced)
- 1 large carrot, (peeled and sliced into matchsticks)
- 2 cups broccoli florets, (cut into matchsticks)
- 1 medium red bell pepper, (sliced into matchsticks)
- 1 medium yellow squash, (sliced into quarter portions)
- 1 medium zucchini, (sliced into quarter portions)
- 3 - 4 cloves garlic cloves, (minced)
- 1 cup (heaping) grape tomatoes, (halved through the length)
- 2 tsp dried Italian seasoning
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan,* (divided)
- 2 Tbsp chopped fresh parsley
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 20%
CARBS 57G59% OF CAL
4G FIBER6G SUGAR47G OTHER
FAT 15G34% OF CAL
3G SAT12G 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
- 19m
- Cook
- 11m
- Sodium
- 469mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 547mg
- Calcium
- 147mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 19M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.