Photo: Stephanie Studer
Penne with Spring Vegetables
6 ingredients
10 min + 15 min
4 servings
openrecipes
"This is a simple dish that is so yummy! We eat it quite often on our 'meat free' night."
Estimated Nutrition (whole recipe, rough)
562
Calories
22g
Protein
23g
Fat
69g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 (8 ounce) package sugar snap peas, trimmed
- 1 (8 ounce) package dry penne pasta
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes