Pasta Primavera with Lemon Garlic Butter

EVOLVING TABLE
20Ingredients
45Minutes
470Calories

Ingredients

US|METRIC
  • 1 pound pasta
  • penne
  • gluten
  • 1 zucchini squash (large, halved and cut into ¼-inch slices)
  • 1 yellow squash (large, halved and cut into ¼-inch slices)
  • 2 bell peppers (thinly sliced and cut into 2-inch pieces)
  • 1 red onion (thinly sliced and cut into 2-inch pieces)
  • 1 pound asparagus (ends trimmed and cut into 2-inch pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 4 tablespoons butter (* or can use vegan butter)
  • 1 lemon zest (and juice)
  • 3 cloves garlic (crushed)
  • 3/4 cup pasta water (reserved)
  • 1/4 cup basil (finely chopped)
  • 1/2 cup Parmesan cheese
  • 1 teaspoon salt (to taste)
  • 1 cup cherry tomatoes (halved)
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    NutritionView More

    470Calories
    Sodium41% DV990mg
    Fat25% DV16g
    Protein31% DV16g
    Carbs23% DV68g
    Fiber24% DV6g
    Calories470Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol25mg8%
    Sodium990mg41%
    Potassium740mg21%
    Protein16g31%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate68g23%
    Dietary Fiber6g24%
    Sugars8g16%
    Vitamin A30%
    Vitamin C100%
    Calcium15%
    Iron25%

    * 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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