Photo: Stephanie Studer
Penne with Spring Vegetables
13 ingredients
Serves 4.
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Combining a medley of spring vegetables, this garden-fresh pasta dish is enriched with a bit of heavy cream.
Estimated Nutrition (whole recipe, rough)
777
Calories
25g
Protein
42g
Fat
74g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. salt, plus more, to taste
- 3/4 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 3 bunches green onions, white and light green portions, thinly sliced
- 6 oz. baby spinach, coarsely chopped
- 1/2 lb. frozen petite peas
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup minced fresh basil
- Freshly ground pepper, to taste
- 1 lb. penne or other medium-size pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes