Pasta con le Verdure
Pasta con le Verdure is a vibrant Italian pasta dish that celebrates seasonal vegetables, typically featuring a mix of fresh or sautéed produce like zucchini, bell peppers, tomatoes, and spinach tossed with pasta. Originating from various regions across Italy, it's a staple in home cooking, especially in the south where vegetable-forward meals are cherished.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the pasta, with moderate fiber and vitamins from the vegetables, and can be low in fat if prepared with minimal oil. A typical serving provides around 300-400 calories, offering nutrients like vitamin C, potassium, and antioxidants.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 8 g |
| Carbs | 35 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 380 mg |
| Potassium | 450 mg |
| Vitamin A | 120 µg RAE |
| Vitamin C | 25 mg |
| Vitamin K | 40 µg |
| Folate | 80 µg DFE |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Calcium | 60 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Pasta con le Verdure reflects Italy's 'cucina povera' tradition of simple, resourceful cooking that highlights fresh, local ingredients. Nutritionally, it's unique for balancing energy-rich pasta with nutrient-dense vegetables, making it a wholesome choice that adapts easily to what's in season.
