Penne alla Primavera
Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads of fresh herbs is a perfect example of Mario Batali's rustic approach to great-tasting Italian food. When both fava beans and morel mushrooms are in season, by all means use them in this recipe. But if you can't find either of those, substitute what looks best. Basic cremini mushrooms will work and frozen lima beans are a good option. Recipe adapted from Molto Gusto by Mario Batali and Mark Ladner (Ecco/HarperCollins Publishers, 2010).
Source: EatingWell Magazine, May/June 2011
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 6 hours; serve cold or at room temperature.
Nutrition Facts
Serving Size: about 1 1/4 cups
Per Serving:
410 calories; protein 16.8g; carbohydrates 60.5g; dietary fiber 14g; sugars 5.1g; fat 13.2g; saturated fat 2.5g; cholesterol 4.3mg; vitamin a iu 3592.6IU; vitamin c 9.1mg; folate 158.2mcg; calcium 122.1mg; iron 6.2mg; magnesium 134.9mg; potassium 538.9mg; sodium 548.1mg; thiamin 0.5mg.
Exchanges:
3 1/2 starch, 1 vegetable, 1 lean meat, 2 fat