11 Ingredients
  • ½ lb penne pasta
  • 2 Tbsp extra virgin olive oil
  • 3 clove garlic, minced
  • 1 lb thick asparagus, cut into 1-inch lengths
  • 2 cup chicken stock
  • 2 cup English peas (10 ounce shelled) or frozen baby peas, thawed
  • ¼ cup heavy cream
  • 2 Tbsp unsalted butter
  • 1 Tbsp chopped fresh sage
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • salt and freshly ground black pepper
Nutrition
567
28% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

40% 26

Saturated

58% 12

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

21% 64

Carbs (net)

- 55

Fiber

39% 10

Sugars

- 9

Sugars, added

- 0

Protein

42% 21

Cholesterol

18% 54

Sodium

41% 991

Calcium

21% 213

Magnesium

20% 83

Potassium

14% 645

Iron

29% 5

Zinc

26% 3

Phosphorus

49% 342

Vitamin A

26% 235

Vitamin C

13% 12

Thiamin (B1)

31% 0

Riboflavin (B2)

33% 0

Niacin (B3)

31% 5

Vitamin B6

31% 0

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

2% 0

Vitamin E

22% 3

Vitamin K

101% 122
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