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Suggest a better descriptionCook pasta according to package directions; drain. Meanwhle, for sauce, in a small bowl stir together water, cornstarch and bouillon granules. Set aside. Pour olive oil into wok or large skillet. Preheat over medium high heat. Stir fry garlic in hot oil for 15 seconds. Add asparagus, carrots and onion; stir fry for 2 minutes. Add pea pods, almonds, parsley, basil, and pepper. Stir fry about one minute more or till vegetables are crisp-tender. Remove vegetable mixture from wok. Stir sauce. Add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetable mixture to wok; toss to coat. Heat through. To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with parmesan cheese. Makes 4 servings. Per serving: 405 Calories (kcal); 19g Total Fat; (40% calories from fat); 15g Protein; 48g Carbohydrate; 5mg Cholesterol; 149mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: BHandG Cooking For Today, Vegetarian Recipes Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 servings | ||
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Calories: 160 | ||
Calories from Fat: 22 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 47.1mg | 2 % | |
Potassium 147.8mg | 4 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 27.7g | ||
Protein 6.1g | 9 % | |
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: 160
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