Penne with Arugula Pesto, Idaho® Red Potatoes and Spring Vegetables Recipe | Yummly

Penne with Arugula Pesto, Idaho® Red Potatoes and Spring Vegetables

SHESCOOKIN
12Ingredients
40Minutes
400Calories

Ingredients

US|METRIC
  • 4 ounces penne pasta
  • 6 ounces red potatoes (Idaho®, about 4 medium potatoes)
  • 4 ounces asparagus
  • 1/2 cup sugar snap peas
  • 1 tablespoon extra-virgin olive oil
  • 1 cup arugula (packed)
  • 1 tablespoon garlic (minced, about 3 cloves)
  • 1/4 cup pine nuts (toasted)
  • 1 tablespoon Meyer lemon juice (fresh)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red chili flakes
  • 1/3 cup extra virgin olive oil
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    NutritionView More

    400Calories
    Sodium13% DV300mg
    Fat43% DV28g
    Protein14% DV7g
    Carbs11% DV32g
    Fiber12% DV3g
    Calories400Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium410mg12%
    Protein7g14%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A10%
    Vitamin C25%
    Calcium4%
    Iron15%

    * 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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