Pasta Primavera
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
pasta
2 tbsp
Olive oil
2 cloves
garlic
7.06 oz
zucchini
7.06 oz
Yellow Squash
7.06 oz
bell pepper
8.83 oz
Cherry Tomatoes
1 juice of
Lemon
1.77 oz
Parmesan Cheese
1 teaspoon
Salt
1 teaspoon
Black pepper
Directions
Step 1
Cook the pasta according to package instructions. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Step 3
Add the zucchini, yellow squash, and bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
Step 4
Add the cherry tomatoes to the skillet and cook until they start to burst, about 2 minutes.
Step 5
Add the cooked pasta to the skillet and toss to combine. Cook for an additional 2 minutes to heat through.
Step 6
Remove from heat and add the lemon juice, Parmesan cheese, salt, and black pepper. Toss to combine.
Step 7
Serve hot and enjoy!
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
45 g
(180
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.882 IU | 0.1% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 1.9845 g | 0.4% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.3087 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 3.528 mg | 3.92% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.2205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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