Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (108)
Pasta Primavera
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 24%
CARBS 73G65% OF CAL
6G FIBER7G SUGAR59G OTHER
FAT 13G26% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fresh pasta primavera loaded with seasonal vegetables like zucchini, asparagus, and cherry tomatoes. Finished with pecorino cheese, herbs, and lemon, it's an ideal spring or summer dinner that celebrates produce at its peak.
mainamericanpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 4 garlic cloves (sliced)
- 1 yellow squash (sliced into thin half-moons)
- 1 zucchini (sliced into thin half-moons)
- 1 bunch asparagus (chopped into 1-inch pieces)
- 1 cup cherry tomatoes (halved)
- 1 cup thinly sliced red onion
- 1 teaspoon sea salt
- ½ cup frozen peas (thawed)
- ¾ cup grated pecorino cheese
- 3 tablespoons fresh lemon juice
- Red pepper flakes
- 1 cup fresh basil leaves (plus more for garnish)
- ¼ cup fresh tarragon (optional)
- Freshly ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 24%
CARBS 73G65% OF CAL
6G FIBER7G SUGAR59G OTHER
FAT 13G26% OF CAL
4G SAT9G 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
- 20m
- Sodium
- 312mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 497mg
- Calcium
- 237mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.