Spring Greens Pasta

10 20 319
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 5
Spring Greens Pasta
Health Highlights


1 tsp Sea Salt
284 gm Brown rice pasta
1 tsp Olive Oil, Extra Virgin
2 tbsp Olive Oil, Extra Virgin
1/2 tsp Hot pepper (chili) flakes
1 bunch, trimmed Asparagus (2-inch pieces)
1 bulb(s) Fennel (cored, tops cut off, sliced)
1 medium Zucchini (cut into moons)
1/4 cup Basil pesto (or parsley pesto)
2 can drained Tuna, albacore, flaked, canned in water (optional)


  1. Bring water to a boil in a large pot. Add salt, pasta, and 1 tsp olive oil. Cook pasta according to package directions, until al dente.
  2. While pasta is cooking, heat 2 tbsp olive oil and chili flakes in a large sauté pan, over medium heat for 2 minutes.
  3. Add asparagus, fennel, and zucchini and cook for 5 minutes more, stirring occasionally.
  4. To the vegetable mixture. add 1/4 cup Parsley Pesto, tuna (if using), some pasta cooking water, and cover. Reduce heat to low, and cook another 5 minutes or until vegetables are al dente.
  5. Drain pasta, add to veggies, combine, and heat for 2 minutes.


Quick Tip:

For a vegan or vegetarian option, swap out the tuna for green peas or white cannellini beans!

Nutritional Highlights:

Asparagus and Zucchini are both excellent sources of fiber, which aids in healthy digestion!




Nutrition Facts

Per Portion

Calories 319
Calories from fat 123
Calories from saturated fat 20.6
Total Fat 13.7 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 6.4 g
Cholesterol 17.8 mg
Sodium 952 mg
Potassium 605 mg
Total Carbohydrate 27.6 g
Dietary Fiber 5.1 g
Sugars 4.9 g
Protein 24.0 g

Dietary servings

Per Portion

Grain 2.1
Meat 0.9
Vegetables 2.9

Energy sources