Salt & Lavender · by Natasha
Summer Vegetable Pasta
NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 22%
CARBS 52G40% OF CAL
5G FIBER0G ADDED8G INTRINSIC39G OTHER8G TOTAL SUGAR
FAT 30G51% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light yet creamy fettuccine dish with summer vegetables like zucchini, tomatoes, and radishes in an herbed cream sauce. A vegetarian main that celebrates fresh, seasonal produce.
mainitalianpasta🍲 stockpot🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch (about 16 ounces) radishes
- 2 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar
- Salt & pepper (to taste)
- 1 medium onion
- 1 medium zucchini
- 1 large tomato
- 2 cloves garlic (minced)
- Pinch Italian seasoning
- 1 cup heavy/whipping cream
- 6 leaves fresh basil
- 8 ounces uncooked pappardelle pasta
At a glance
PER SERVING · TIME 40M
CAL 26%·PRO 22%
CARBS 52G40% OF CAL
5G FIBER0G ADDED8G INTRINSIC39G OTHER8G TOTAL SUGAR
FAT 30G51% OF CAL
15G SAT15G 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
- 30m
- Sodium
- 257mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 510mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.