Iowa Girl Eats · by Kristin Porter★ 4.0 (1)
Pasta with Roasted Spring Vegetables and Marinated Mozzarella
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 26%
CARBS 43G45% OF CAL
8G FIBER0G ADDED5G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 18G43% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring vegetables roasted with pasta and marinated mozzarella balls. Light and healthy with bright flavors, ready in under 30 minutes.
mainamericanpasta🍲 stockpot🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 cups broccoli florets
- 1 red onion (chopped into 1” cubes)
- 1 bunch radishes (trimmed then cut into wedges, ~1-1/2 cups)
- 2 cups snap peas
- 1 bunch asparagus (trimmed then chopped into 2” lengths)
- extra virgin olive oil
- garlic salt and pepper
- 12 oz gluten free rotini
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons chopped fresh chives
- 1/4 cup fresly grated parmesan cheese
- 8 oz marinated mini mozzarella cheese balls (sliced in half + 1/4 cup of the marinating oil, see notes)
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 26%
CARBS 43G45% OF CAL
8G FIBER0G ADDED5G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 18G43% OF CAL
6G 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
- 5m
- Cook
- 20m
- Sodium
- 295mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 223mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.