14 Ingredients
  • 1 pound penne or whole-wheat penne rigate pasta
  • Salt
  • 1/2 pound asparagus, trimmed of tough ends
  • 1 small zucchini
  • 2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
  • 1/4 cup pine nuts
  • 1 cup basil, 20 leaves
  • 1/2 cup chopped tarragon leaves (10 to 12 stems)
  • Handful flat-leaf parsley
  • 1 lemon, zested
  • 1 clove garlic
  • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table
  • Coarse black pepper
  • 1/3 cup extra-virgin olive oil, eyeball it
Nutrition
733
37% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

46% 30

Saturated

28% 6

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 6

Carbs

31% 94

Carbs (net)

- 88

Fiber

27% 7

Sugars

- 6

Sugars, added

- 0

Protein

49% 24

Cholesterol

3% 10

Sodium

26% 632

Calcium

29% 292

Magnesium

30% 127

Potassium

16% 731

Iron

32% 6

Zinc

29% 3

Phosphorus

61% 428

Vitamin A

11% 96

Vitamin C

28% 25

Thiamin (B1)

22% 0

Riboflavin (B2)

25% 0

Niacin (B3)

23% 4

Vitamin B6

34% 0

Folate equivalent (total)

22% 86

Folate (food)

- 86

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

29% 4

Vitamin K

107% 128
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