Pasta Primavera with Lemon Parmesan Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spaghetti tossed with spring vegetables like zucchini, squash, bell pepper, and tomato in a light butter, lemon, and Parmesan sauce. Light, bright, and ready in under 30 minutes for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz penne or bowtie pasta or bucatini noodles
- 1 Tablespoons olive oil
- 6 garlic cloves (minced)
- 1 small red onion (halved and sliced)
- 1 zucchini (sliced into thin moons)
- 1 yellow squash (sliced into thin moons)
- 1 red or orange bell pepper (cut into ½ inch pieces)
- 1 pint cherry tomatoes (about 2 cups )
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 3-4 cups baby spinach
- 1 Tablespoon unsalted butter (or more oil)
- Juice from 1 lemon
- 1 cup freshly shredded parmesan-reggiano
- ½-1 cup reserved pasta water
- Fresh basil (for serving)
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 589mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1388mg
- Calcium
- 404mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 589MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.