Fall Pasta Primavera Recipe

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Ingredients

Count

Nutrition

1548

Calories

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Ingredients:

Serving

1 tbsp olive oil
5 cups peeled, chopped fall vegetables such as carrots, turnips, parsnips and beets
1 clove garlic, chopped
1 cup low-sodium vegetable broth
12 oz whole-wheat bow-tie pasta
1/4 cup chopped parsley
1 1/2 tsp grated lemon zest
grated parmesan

Directions:

Warm olive oil in large nonstick skillet over medium heat. Add chopped vegetables; sauté for 8 minutes. Add garlic; sauté 1 minute longer. Pour in vegetable broth. Cover, reduce heat to low and simmer until vegetables are tender. Transfer to a bowl. Boil pasta in a pot of salted water until al dente. Reserve 1 cup cooking liquid; drain pasta, then add to vegetables. Sprinkle with chopped parsley and lemon zest, and toss to coat (add cooking liquid 1 Tbsp. at a time if pasta is dry). Top with grated Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1548 Kcal (6481 kJ)
Calories from fat	233.14 Kcal
		% Daily Value*
Total Fat	25.9g	40%
Cholesterol	2.46mg	1%
Sodium	1275.81mg	53%
Potassium	481.35mg	10%
Total Carbs	273.89g	91%
Sugars	11.9g	48%
Dietary Fiber	40.39g	162%
Protein	59.98g	120%
Vitamin C	25.8mg	43%
Iron	17mg	95%
Calcium	179.6mg	18%

Amount Per 100 g
Calories	247.44 Kcal (1036 kJ)
Calories from fat	37.27 Kcal
		% Daily Value*
Total Fat	4.14g	40%
Cholesterol	0.39mg	1%
Sodium	203.94mg	53%
Potassium	76.94mg	10%
Total Carbs	43.78g	91%
Sugars	1.9g	48%
Dietary Fiber	6.46g	162%
Protein	9.59g	120%
Vitamin C	4.1mg	43%
Iron	2.7mg	95%
Calcium	28.7mg	18%

* 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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