Summer Vegetable Spaghetti | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with fresh summer vegetables including asparagus, peas, and chard in a light quark and lemon sauce. A seasonal, vegetable-forward pasta dish that's ready in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g dried spaghetti
- 2 tbsp quark
- 1 tsp lemon juice
- 10 spears asparagus (fine spears are best)
- 80 g peas (frozen or fresh - petit pois are sweetest)
- 150 g rainbow chard
- 2 cloves garlic (crushed)
- salt and pepper
- low calorie cooking spray
At a glance
PER SERVING · TIME 25M
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
- 367mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 275mg
- Calcium
- 42mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.