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15Ingredients
28Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. pasta (I used farfalle/ bowtie cooked to package instructions)
- cooking liquid (reserved starchy, from cooking the pasta, I ended up using only 1/4 cup)
- 3 Tbsp. butter
- 1 1/2 cups asparagus (sliced, chunks, 1 inch pieces, rough bottom ends removed)
- 3 shallots (diced)
- 1 summer squash (diced)
- 4 cloves garlic (finely minced, large cloves)
- salt
- pepper
- 1 cup frozen green peas
- 1/4 cup dry white wine (optional - can sub vegetable or chicken stock)
- 1/2 lemon
- 1/2 cup shredded Parmesan cheese (plus more for garnish when serving)
- 1 pt. grape tomatoes (baby, halved)
- fresh basil (or parsley for garnish, optional)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium480mg20% |
Potassium880mg25% |
Protein18g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate72g24% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A60% |
Vitamin C70% |
Calcium25% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
RitaZ 2 years ago
Easy and light pasta dish. I substituted fresh sweet corn for the frozen peas. Will definitely be using this recipe again.