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Loaded Vegetable Pasta Primavera

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Submitted by CJ13

Loaded Vegetable Pasta Primavera recipe

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 453.6
¼ 59
CUP ML VEGETABLE OIL
olive
2 2
EACH GARLIC CLOVES
chopped *
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML BASIL *
1 237
1 237
1 237
CUP ML ARTICHOKE HEARTS *
1 237
CUP ML ASPARAGUS
cut in 1 inch pieces
1 237
CUP ML GREEN BELL PEPPERS
chopped
1 237
CUP ML CHERRY TOMATOES
halved
½ 118

Directions

Cook fettuccine in boiling salted water until al dente. As pasta cooks, heat olive oil in large skillet and sauté garlic for 2 to 3 minutes.

Add herbs and vegetables and sauté quickly over high heat until vegetables are tender but crisp. Toss drained pasta with vegetables.

Sprinkle with Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 424 27% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 143mg 6%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 17%
Sugars g
Protein 30g
Vitamin A 18% Vitamin C 75%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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