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Ingredients
US|METRIC
6 SERVINGS
- 13.5 oz. spaghetti
- 1/2 cup pasta water
- 4 Tbsp. olive oil (plus 1 tsp. divided)
- 2 shallots (medium, sliced)
- 4 garlic cloves (minced)
- 2 carrots (peeled and sliced into thin half-moon)
- 1 bunch broccoli (trimmed into florets)
- 8 oz. crimini mushrooms (quartered)
- 6 asparagus spears (trimmed into 1 inch pieces)
- 1 yellow squash (small, halved and cut into half-moons)
- 1 zucchini (small, halved and cut into half-moons)
- 1/2 pt. cherry tomatoes (halved, 1 cup)
- 1/2 red bell pepper (diced)
- 1 cup petite peas (frozen, thawed)
- 1/2 cup freshly grated Parmesan ({more or less to taste}, plus more for serving)
- 1 Tbsp. italian seasoning
- 1/4 tsp. crushed red pepper flakes
- 1/3 cup pine nuts (toasted)
- black pepper
- kosher salt
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol5mg2% |
Sodium330mg14% |
Potassium1330mg38% |
Protein21g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate77g26% |
Dietary Fiber10g40% |
Sugars11g |
Vitamin A110% |
Vitamin C230% |
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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