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Pasta Primavera with Lemon Garlic Butter
EVOLVING TABLE20Ingredients
45Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. 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 lb. asparagus (ends trimmed and cut into 2-inch pieces)
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. Italian seasoning
- 4 Tbsp. 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 tsp. salt (to taste)
- 1 cup cherry tomatoes (halved)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium990mg41% |
| Potassium740mg21% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber6g24% |
| Sugars8g |
| 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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