12 Ingredients
  • 1/2 pound penne
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 pound thick asparagus, cut into 1-inch lengths
  • 2 cups chicken stock
  • 2 cups shelled English peas or frozen baby peas, thawed (10 ounces)
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh sage
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • salt
  • freshly ground pepper
Nutrition
556
28% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

40% 26

Saturated

58% 12

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

21% 62

Carbs (net)

- 54

Fiber

35% 9

Sugars

- 8

Sugars, added

- 0

Protein

41% 20

Cholesterol

18% 54

Sodium

40% 952

Calcium

21% 209

Magnesium

20% 80

Potassium

18% 627

Iron

28% 5

Zinc

18% 3

Phosphorus

47% 331

Vitamin A

25% 228

Vitamin C

18% 11

Thiamin (B1)

24% 0

Riboflavin (B2)

25% 0

Niacin (B3)

24% 5

Vitamin B6

20% 0

Folate equivalent (total)

27% 107

Folate (food)

- 107

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

16% 3

Vitamin K

144% 115
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