Spring Vegetable Pasta Recipe

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Spring Vegetable Pasta
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Ingredients:

Directions:

  1. Cook penne by directions; a few minutes before pasta appears to be finished, blanch asparagus in pasta pot. Drain both and keep warm (this should be going on at the same time the rest of the dish is being made).
  2. Heat oil in large skillet. Add mushrooms and onion, saute' until tender (five minutes or so). Add thyme and garlic to pan, and saute' for another minute. Add flour evenly and stir constantly for 30 seconds.
  3. Stir in chicken broth and half and half; cook for two minutes or until sauce begins to thicken. Add peas, Parmesan, lemon zest, lemon juice, and salt. Cook for 1 minute or until peas heated.
  4. Combine pasta/asparagus mixture with the rest of the dish; mix thoroughly and top with Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 194.84 Kcal (816 kJ)
Calories from fat 94.27 Kcal
% Daily Value*
Total Fat 10.47g 16%
Cholesterol 12.2mg 4%
Sodium 598.58mg 25%
Potassium 304.89mg 6%
Total Carbs 17.89g 6%
Sugars 5.23g 21%
Dietary Fiber 5.05g 20%
Protein 8.07g 16%
Vitamin C 20.1mg 33%
Iron 29.1mg 162%
Calcium 109.9mg 11%
Amount Per 100 g
Calories 69.55 Kcal (291 kJ)
Calories from fat 33.65 Kcal
% Daily Value*
Total Fat 3.74g 16%
Cholesterol 4.35mg 4%
Sodium 213.68mg 25%
Potassium 108.84mg 6%
Total Carbs 6.38g 6%
Sugars 1.87g 21%
Dietary Fiber 1.8g 20%
Protein 2.88g 16%
Vitamin C 7.2mg 33%
Iron 10.4mg 162%
Calcium 39.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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