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Suggest a better descriptionDrop the first 3 ingredients into a large saucepan of boiling water; cook 2 minutes. Drain and set aside. Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2 minutes or until tender. Remove from heat. Add asparagus mixture, fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well. Top with remaining cheese. Yield: 6 servings (serving size: 1-1/2 cups). Per serving: 412 Calories; 6g Fat (13% calories from fat); 16g Protein; 72g Carbohydrate; 5mg Cholesterol; 411mg Sodium NOTES : Drain cooked pasta in a colander over a bowl, holding back about 1/2 cup cooking liquid. Allow the pasta to drain a few minutes, and then return it to the pot, and toss it with a little of the reserved cooking liquid; this eliminates the need to add oil to keep the strands of pasta from sticking. Stir the pasta gently with the sauce, adding some of the reserved cooking liquid as needed to keep the pasta moist. Recipe by: Cooking Light, May 1995, page 140 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 70 | ||
Calories from Fat: 8 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 196.9mg | 5 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.3g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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