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Whole-Wheat Pasta with Vegetables and Lemon
MARTHA STEWART13Ingredients
40Minutes
400Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup edamame (frozen shelled)
- 10 oz. asparagus (trimmed and cut into 2 1/2-inch pieces)
- 1 lb. shell-shaped pasta (whole-wheat, such as chiocciole)
- 2 Tbsp. extra virgin olive oil
- 1 shallot (finely chopped)
- 1/3 cup dry white wine
- 3 Tbsp. fresh lemon juice (1 lemon total)
- 2 1/2 tsp. coarse salt
- 2 cups baby arugula (about 1 ounce)
- 6 oz. grape tomatoes (yellow, or other baby tomatoes, halved, about 1 cup)
- 2 Tbsp. ricotta salata (freshly grated)
- 2 Tbsp. chopped fresh chives
- freshly ground pepper
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1000mg42% |
| Potassium560mg16% |
| Protein15g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium8% |
| 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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