Conchiglie Primavera

If you have about 45 minutes to spend in the kitchen, Conchiglie Primavera might be an amazing dairy free recipe to try. For $2.14 per serving, you get a side dish that serves 4. One serving contains 351 calories, 11g of protein, and 12g of fat. Plenty of people made this recipe, and 834 would say it hit the spot. A mixture of green beans, bell pepper, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Vegetarian Times. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is tremendous. Al Forno Conchiglie with Five Cheeses, Conchiglie With Clams and Mussels, and Balsamic and Sun-Dried Tomato Conchiglie are very similar to this recipe.

Servings: 4

 

Ingredients:

8 oz. asparagus, trimmed and cut into 1-inch pieces (1 ½ cups)

1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup)

2 cups cherry tomatoes, halved

1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds

1 Tbs. chopped fresh mint

2 cloves garlic, minced (2 tsp.)

4 oz. green beans, halved (1 cup)

2 Tbs. lemon juice

3 Tbs. olive oil

6 oz. conchiglie or medium pasta shells (2 cups)

1 small yellow squash, cut into ¾-inch pieces (8 oz.)

Equipment:

frying pan

bowl

Cooking instruction summary:

1. Cook conchiglie according to package directions.2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add squash, asparagus, frying pepper, and green beans; sauté 5 minutes, or until crisp-tender.3. Drain conchiglie, and transfer to large bowl. Add sautéed vegetables, tomatoes, grated fennel, fennel fronds, lemon juice, and mint; toss to combine. Season with salt and pepper, if desired.

 

Step by step:


1. Cook conchiglie according to package directions.

2. Meanwhile, heat oil in large skillet over medium-high heat.

3. Add garlic, and cook 30 seconds.

4. Add squash, asparagus, frying pepper, and green beans; sauté 5 minutes, or until crisp-tender.

5. Drain conchiglie, and transfer to large bowl.

6. Add sautéed vegetables, tomatoes, grated fennel, fennel fronds, lemon juice, and mint; toss to combine. Season with salt and pepper, if desired.


Nutrition Information:

Quickview
344k Calories
10g Protein
11g Total Fat
51g Carbs
92% Health Score
Limit These
Calories
344k
17%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
51g
17%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
46mg
2%

Get Enough Of These
Protein
10g
21%

Vitamin C
62mg
76%

Selenium
34µg
49%

Manganese
0.9mg
45%

Vitamin K
37µg
36%

Vitamin A
1716IU
34%

Fiber
6g
27%

Potassium
820mg
23%

Folate
92µg
23%

Vitamin E
3mg
20%

Phosphorus
203mg
20%

Copper
0.39mg
20%

Vitamin B6
0.39mg
19%

Iron
3mg
19%

Magnesium
66mg
17%

Vitamin B1
0.21mg
14%

Vitamin B2
0.24mg
14%

Vitamin B3
2mg
14%

Zinc
1mg
10%

Calcium
80mg
8%

Vitamin B5
0.79mg
8%

covered percent of daily need
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