The Forked Spoon · by Jessica Randhawa★ 4.9 (77)
Pasta Primavera Recipe
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 20%
CARBS 43G62% OF CAL
5G FIBER0G ADDED0G INTRINSIC31G OTHER7G TOTAL SUGAR
FAT 9G28% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh seasonal vegetables tossed with pasta in a light butter and cream sauce. Simple, elegant, and ready in 40 minutes for a vegetarian main.
mainitalianpasta🍲 stockpotvegetarian
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Nutrition & ingredients
Ingredients
serves 8- Salt
- 2 cups broccoli florets
- 1/2 pound asparagus (woody ends removed and chopped into 1” pieces)
- 1 cup peas (fresh or frozen)
- 1 red bell pepper (seeded and chopped)
- 1 orange bell pepper (seeded and chopped)
- 10 ounces penne pasta
- 1 tablespoon olive oil
- 2 tablespoon butter
- 5 cloves garlic (minced)
- 1 medium zucchini (halved and sliced)
- 1 yellow squash (halved and sliced)
- 10 ounces cherry tomatoes
- 1/2 cup green onions (chopped)
- 1/3 cup vegetable broth
- 1/2 cup half and half
- 1/2 cup parmesan cheese (grated)
- 2 tablespoon fresh parsley (minced)
- Lemon wedges (for serving)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 20%
CARBS 43G62% OF CAL
5G FIBER0G ADDED0G INTRINSIC31G OTHER7G TOTAL SUGAR
FAT 9G28% OF CAL
3G SAT6G 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
- 15m
- Cook
- 25m
- Sodium
- 423mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 454mg
- Calcium
- 144mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 423MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.