Oh My Veggies · by Nicole★ 5.0 (1)
Spring Mizuna & Pea Pasta
NUTRITION · PER SERVING25M COOK
CAL 38%·PRO 61%
CARBS 113G59% OF CAL
18G FIBER0G ADDED16G INTRINSIC79G OTHER16G TOTAL SUGAR
FAT 26G30% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Springtime pasta tossed with peppery mizuna, sweet peas, radishes, and cheese in a simple garlic and lemon sauce. Light and fresh.
mainamericanpasta🍳 skillet🍲 stockpotvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 ounces whole wheat penne pasta
- 2 tablespoons olive oil (plus more for drizzling)
- 4 shallots (peeled and finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups shelled fresh or frozen English peas (defrost peas if frozen)
- 3-4 cups mizuna (lightly packed)
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup crumbled feta cheese (plus more for topping)
- Salt and pepper to taste
- 3 radishes (thinly sliced)
At a glance
PER SERVING · TIME 25M
CAL 38%·PRO 61%
CARBS 113G59% OF CAL
18G FIBER0G ADDED16G INTRINSIC79G OTHER16G TOTAL SUGAR
FAT 26G30% OF CAL
7G SAT18G 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
- 849mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1456mg
- Calcium
- 332mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.