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Fall Pasta Primavera

4
Servings
303
Calories Per Serving

Ingredients

  • 1 Tablespoon olive oil
  • 5 Cup peeled, chopped fall vegetables such as carrots, turnips, parsnips and beets
  • 1 clove garlic, chopped
  • 1 Cup low-sodium vegetable broth
  • 12 Ounce whole-wheat bow-tie pasta
  • 1/4 Cup chopped parsley
  • 1 1/2 Teaspoon grated lemon zest
  • Grated Parmesan
Nutritional Facts
Servings4
Calories Per Serving303
Total Fat6g9%
Sugar1g1%
Fatty acids, total saturated4g17%
Cholesterol6mg2%
Protein9g20%
Carbohydrate, by difference59g45%
Vitamin A, RAE75µg11%
Vitamin C, total ascorbic acid9mg12%
Vitamin K (phylloquinone)1µg1%
Calcium, Ca40mg4%
Choline, total5mg1%
Energy303kcal15%
Fiber, total dietary6g24%
Folate, total26µg7%
Iron, Fe2mg11%
Magnesium, Mg68mg21%
Manganese, Mn1mg56%
Niacin4mg29%
Phosphorus, P164mg23%
Selenium, Se33µg60%
Sodium, Na291mg19%
Water327g12%
Zinc, Zn2mg25%