11 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 8 ounces farfalle pasta (bowtie; see Cook's Note)
  • Kosher salt
  • 1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
  • 7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
  • 2/3 cup frozen peas, thawed
  • 3 ounces cream cheese, cut into pieces, at room temperature
  • 1/3 cup heavy cream
  • 2 tablespoons chopped fresh basil, plus additional for serving
  • 1/2 teaspoon grated lemon zest
Nutrition
453
23% daily value
4 servings
                                       
                                            balanced, vegetarian
     

Fat

35% 23

Saturated

49% 10

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

17% 52

Carbs (net)

- 48

Fiber

15% 4

Sugars

- 5

Sugars, added

- 0

Protein

25% 13

Cholesterol

17% 51

Sodium

5% 127

Calcium

9% 88

Magnesium

14% 58

Potassium

10% 458

Iron

14% 3

Zinc

14% 2

Phosphorus

31% 217

Vitamin A

30% 273

Vitamin C

59% 54

Thiamin (B1)

18% 0

Riboflavin (B2)

17% 0

Niacin (B3)

13% 2

Vitamin B6

19% 0

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

71% 11

Vitamin E

12% 2

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 132
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