Real Housemoms · by Aubrey
Pasta Primavera
NUTRITION · PER SERVING20M COOK
CAL 30%·PRO 25%
CARBS 108G73% OF CAL
6G FIBER0G ADDED11G INTRINSIC91G OTHER11G TOTAL SUGAR
FAT 14G21% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pasta tossed with sautéed seasonal vegetables, garlic, olive oil, and a squeeze of lemon. A light, colorful dish bursting with spring flavors.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Real Housemoms →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounces penne pasta ((or other short pasta))
- 3 tablespoons olive oil
- 1 small red onion (peeled and thinly sliced)
- 1 red bell pepper (cored and thinly sliced)
- 1 orange bell pepper (cored and thinly sliced)
- 1 yellow bell pepper (cored and thinly sliced)
- 2 zucchini (thin sliced into half moons)
- 4 cloves garlic (minced)
- 1/2 tablespoon Italian seasoning
- 1/2 tablespoon salt
- 1 1/2 tablespoons lemon juice ((about 1/2 lemon))
- Grated parmesan (for garnish)
- Chopped parsley (for garnish)
At a glance
PER SERVING · TIME 20M
CAL 30%·PRO 25%
CARBS 108G73% OF CAL
6G FIBER0G ADDED11G INTRINSIC91G OTHER11G TOTAL SUGAR
FAT 14G21% OF CAL
2G 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
- 10m
- Cook
- 10m
- Sodium
- 939mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 750mg
- Calcium
- 69mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.