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23Ingredients
45Minutes
820Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. penne pasta
- 1 Tbsp. olive oil
- 8 oz. asparagus (cut into 1 ½-inch pieces)
- 1 yellow bell pepper (cut into 1 ½-inch pieces)
- 2 cups broccoli florets (small)
- 1 zucchini (small, chopped)
- salt
- black pepper
- 2 Tbsp. unsalted butter
- 1 shallot (minced)
- 4 garlic cloves (minced)
- 1 lemon
- 1 dash crushed red pepper flakes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 3 Tbsp. lemon juice (divided)
- 1 cup frozen peas
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups grape tomatoes (halved)
- 1/4 cup chopped basil
- 2 Tbsp. Italian parsley (for garnish, optional)
- Parmesan cheese (Extra, for garnish)
- crushed red pepper flakes (for garnish, optional)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories820Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol75mg25% |
Sodium750mg31% |
Potassium1240mg35% |
Protein28g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate117g39% |
Dietary Fiber12g48% |
Sugars12g |
Vitamin A110% |
Vitamin C260% |
Calcium35% |
Iron45% |
* 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(3)
Green 2 years ago
It tasted great I doubled the sauce but left off the lemon zest and only used one tblspoon of lemon juice I also added a vegetable bullion to the vege broth mixture
Rachel Chick 4 years ago
Delicious! An easy recipe that can be used with whatever veggies you have on hand