Spring Primavera

1. Cook pasta as directed on package; drain.

2. Heat oil in a large skillet over medium-high heat.

3. Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp.

4. Remove from heat; stir in pasta and cheese.

5. Serve hot.

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Nutrient	Quantity
Total fats	29.8963 g
Protein	60.0367 g
Carbohydrates	37.1769 g
Energy	647.4325 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2863 g
Water	564.1041 g
Aspartic acid	1.5462 g
Calcium, Ca	556.3877 mg
Lutein + zeaxanthin	2102.7312 g
Fiber, total dietary	10.2647 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	16928.4138 g
Niacin	6.6808 mg
Vitamin A, RAE	1765.3825 g
Arginine	0.4191 g
Riboflavin	0.7878 mg
Tocopherol, beta	0.0489 mg
Fatty acids, total saturated 20:1	0.0992 g
Glutamic acid	1.2794 g
Sodium, Na	522.7092 mg
Fatty acids, total saturated 16:1 undifferentiated	0.399 g
Total lipid (fat)	29.8963 g
Manganese, Mn	0.7332 mg
Fructose	3.324 g
Proline	0.2707 g
Fatty acids, total saturated 16:0	3.676 g
Fatty acids, total saturated 8:0	0.0112 g
Sucrose	7.4144 g
Choline, total	205.0697 mg
Sugars, total	13.7246 g
Serine	0.3555 g
Fatty acids, total saturated 10:0	0.0253 g
Fatty acids, total saturated 18:0	0.7316 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.8375 mg
Selenium, Se	53.0003 g
Ash	7.2678 g
Fatty acids, total saturated 18:1 undifferentiated	19.683 g
Pantothenic acid	1.1814 mg
Phenylalanine	0.2982 g
Copper, Cu	1.1036 mg
Betaine	2.1558 mg
Thiamin	0.745 mg
Retinol	75.8 g
Methionine	0.1133 g
Iron, Fe	9.8559 mg
Carbohydrate, by difference	37.1769 g
Phosphorus, P	742.3139 mg
Folate, total	193.5939 g
Tocopherol, gamma	0.4282 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	1.92 g
Alanine	0.4857 g
Cholesterol	117.3333 mg
Valine	0.4108 g
Fatty acids, total saturated 18:2 undifferentiated	3.0583 g
Glycine	0.3131 g
Carotene, alpha	6696.2516 g
Glucose (dextrose)	2.607 g
Fatty acids, total saturated 14:0	0.1049 g
Zinc, Zn	4.6218 mg
Isoleucine	0.3309 g
Fatty acids, total saturated 12:0	0.028 g
Fatty acids, total polyunsaturated	3.6166 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.5046 g
Tocotrienol, alpha	0.0192 mg
Vitamin A, IU	34047.504 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	193.5939 g
Tryptophan	0.0882 g
Vitamin C, total ascorbic acid	25.9006 mg
Phytosterols	114.101 mg
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0192 g
Starch	2.7456 g
Tyrosine	0.2054 g
Vitamin B-12	2.4867 g
Vitamin K (phylloquinone)	136.3538 g
Fatty acids, total saturated	4.8051 g
Histidine	0.1947 g
Fatty acids, total monounsaturated	20.2158 g
Threonine	0.5666 g
Folate, food	193.5939 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	8.8506 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	109.6247 mg
Lysine	0.4462 g
Potassium, K	1738.1911 mg
Cystine	0.2336 g
Fluoride, F	6.144 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Carrot	1.5 cups	78.72	18.3936	0.4608
Asparagus	8 ounces	45.3592	8.7997	0.2722
Parmesan cheese	0.25 cup	74	8	1
Red bell pepper	1	201.7333	0	1.1333
Italian seasoning	1.5 1/2	201.7333	0	1.1333
Garlic Clove	2	8.94	1.9836	0.03
salt pepper	0	201.7333	0	1.1333
fettuccine pasta	8 ounces	201.7333	0	1.1333