Whole-Wheat Pasta with Vegetables and Lemon recipes

Whole-Wheat Pasta with Vegetables and Lemon recipes
13 Ingredients
  • 1 cup frozen shelled edamame
  • 10 ounces asparagus, trimmed and cut into 2 1/2-inch pieces
  • 1 pound whole-wheat shell-shaped pasta (such as chiocciole)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/3 cup dry white wine
  • Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
  • 2 1/2 teaspoons coarse salt
  • 2 cups baby arugula (about 1 ounce)
  • 6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup)
  • 2 tablespoons freshly grated ricotta salata
  • 2 tablespoons chopped fresh chives
  • freshly ground pepper
Nutrition
410
21% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

14% 9

Saturated

8% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 60

Fiber

23% 6

Sugars

- 5

Sugars, added

- 0

Protein

30% 15

Cholesterol

1% 2

Sodium

22% 524

Calcium

7% 73

Magnesium

18% 75

Potassium

11% 530

Iron

17% 3

Zinc

17% 2

Phosphorus

34% 238

Vitamin A

5% 44

Vitamin C

15% 13

Thiamin (B1)

18% 0

Riboflavin (B2)

14% 0

Niacin (B3)

14% 2

Vitamin B6

19% 0

Folate equivalent (total)

34% 134

Folate (food)

- 134

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

3% 0

Vitamin E

12% 2

Vitamin K

34% 41

Sugar alcohols

- 0

Water

- 133
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