Making Thyme for Health · by Sarah Rotavera
Spring Vegetable Pasta
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 37%
CARBS 65G61% OF CAL
12G FIBER42G OTHER10G TOTAL SUGAR
FAT 12G25% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring vegetables—peas, asparagus, mushrooms—tossed with pasta, garlic, lemon, and white wine. A light 30-minute dinner celebrating the season.
mainamericanpasta🍲 stockpotveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces pasta of choice (I used whole grain fusilli)
- 2 tablespoons olive oil or butter (or vegan butter)
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- juice of 2 lemons + zest of one
- ¼ cup dry white wine
- 8 ounces shiitake mushrooms (sliced)
- 10 ounces green peas (fresh or frozen and defrosted)
- 1 bunch asparagus (chopped)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- ½ teaspoon dried parsley
- 2 ounces pea shoots (chopped)
- ½ shredded parmesan cheese (or nutritional yeast)
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 37%
CARBS 65G61% OF CAL
12G FIBER42G OTHER10G TOTAL SUGAR
FAT 12G25% OF CAL
3G SAT9G 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
- 10m
- Cook
- 15m
- Sodium
- 259mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 839mg
- Calcium
- 189mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.