Pasta Primavera Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring pasta loaded with fresh seasonal vegetables including asparagus, broccoli, squash, and cherry tomatoes in a light white wine and vegetable broth sauce. It's bright, colorful, and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz. penne pasta
- 1/4 cup olive oil (divided)
- 1 lb. asparagus (cut into bite-sized pieces)
- 2 cups broccoli (cut into bite-sized pieces)
- 1 medium yellow squash (cut into bite-sized pieces)
- 1 large red pepper (chopped)
- 1/2 white onion (minced)
- 2 tablespoons minced garlic
- 1/4 cup dry white wine
- 10 oz. cherry tomatoes (halved and separated)
- 1.5 cups vegetable broth
- 1 tablespoon tomato paste
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon salt (divided)
- 1/2 teaspoon ground black pepper
- 2 cups English peas (or frozen peas)
- Serving suggestions: parmesan cheese and fresh basil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 879mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 752mg
- Calcium
- 86mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 879MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.