this vegan pasta recipe is packed with our favorite summer vegetables like zucchini and corn. Best of all, this recipe comes together with just one pot and one pan.
Ingredients For Vegan Pasta with Summer Vegetables Recipe
12 ounce Penne pasta
5 tablespoon Vegan butter, divided
1 cup Finely diced shallot or yellow onion
2 teaspoon Fresh garlic, finely minced
2 Kernels from ears of corn
1 Medium zucchini, diced
1 Large tomato, deseeded and chopped
2 bunch Chopped broccolini
1 Large orange or red bell pepper, diced
0.33000000000000007 cup Finely chopped fresh parsley
0.25 cup Finely chopped fresh basil
0.25 cup Dry white wine
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Fine grain kosher salt, divided
0.25 teaspoon Ground black pepper
0.25 teaspoon Red pepper flakes
0.33000000000000007 cup Freshly grated parmesan
Nutrition value
294
calories per serving
3 g Fat19 g Protein78 g Carbs7 g FiberOther
Current Totals
3 g Fat
19 g Protein
78 g Carbs
7 g Fiber
MacroNutrients
Carbs
78 g
Protein
19 g
Fiber
7 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
199 mg
Iron
3 mg
Vitamin A
830 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
78 mcg
Vitamin B12
0 mcg
Vitamin C
84 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
86 mg
Manganese
0 mg
Phosphorus
308 mg
Selenium
9 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment