Spring Vegetable Pasta-America's Test Kitchen

50 mins (prep 20, cooking 30)
16 ingredients
4-6 servings
I love watching PBS's America's Test Kitchen. This is one of the recipes which appeared on the series, with adjustments. You can use Farfalle or Penne pasta if you wish.

Categories:  <-60-mins , pasta,-rice-and-grains , inexpensive , vegetarian , pasta , time-to-make ,
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Serving Size (492.79 g)
Servings 4
Amount per Serving
Calories 324.36 Calories from Fat 200.97
% Daily Value *
Total Fat 22.33g 137.42%
Saturated Fat 2.62g 52.32%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1183.19mg 197.2%
Total Carbohydrate 15.27g 20.37%
Dietary Fiber 2.45 g 39.15%
Sugars 5.4 g %
Protein 2.67g 21.35%
Vitamin A 1721.0IU% Vitamin C 12.2mg%
Calcium 32.36mg% Iron 2.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen baby peas, medium garlic cloves, minced fresh mint leaves, minced fresh chives, salt and pepper, campanelle pasta, grated parmesan cheese