Emily Bites · by Emily Bites★ 4.0 (2)
Summer Vegetable Pasta
NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 24%
CARBS 46G63% OF CAL
7G FIBER0G ADDED5G INTRINSIC34G OTHER5G TOTAL SUGAR
FAT 8G24% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh seasonal vegetables tossed with pasta in a light sauce of olive oil, butter, and vegetable broth, finished with lemon and basil. A simple, colorful vegetarian main course celebrating summer produce.
mainamericanpasta🍲 stockpot🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 10 oz uncooked whole wheat pasta (I used Farfalle)
- 1 tablespoon olive oil
- ½ medium red onion (thinly sliced)
- 3 garlic cloves (minced)
- 1 medium zucchini (cut into cubes)
- 1 medium yellow squash (cut into cubes)
- 1 ½ cups fresh or frozen corn kernels
- 1 cup cut green beans (cut into 1-inch pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ⅓ cup vegetable broth
- 2 tablespoons lemon juice
- 1 tablespoon light butter (I use Land O’Lakes light butter spread with canola oil)
- 2 oz Parmesan cheese (freshly shredded)
- 2 tablespoons fresh chopped basil
At a glance
PER SERVING · TIME 35M
CAL 14%·PRO 24%
CARBS 46G63% OF CAL
7G FIBER0G ADDED5G INTRINSIC34G OTHER5G TOTAL SUGAR
FAT 8G24% OF CAL
3G SAT5G 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
- 25m
- Sodium
- 411mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 152mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.