Pasta Primavera with Poultry
Pasta Primavera with Poultry is a vibrant, one-pot-style dish that combines tender pasta with a colorful medley of fresh, crisp vegetables and lean, cooked chicken. Originating in the United States, it's a modern classic that celebrates seasonal produce, typically featuring ingredients like bell peppers, broccoli, carrots, and zucchini tossed with a light olive oil or garlic sauce.
🍽️ Nutrition at a glance
This dish is a well-balanced meal, offering a good mix of carbohydrates from the pasta, protein from the poultry, and healthy fats from the olive oil. It's a good source of fiber, vitamins A and C, and provides a moderate calorie count, generally ranging from 400 to 600 calories per serving depending on portion size and sauce.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 40 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 580 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin C | 25 mg |
| Vitamin K | 40 mcg |
| Folate | 80 mcg DFE |
| Potassium | 450 mg |
| Phosphorus | 250 mg |
| Selenium | 18 mcg |
| Iron | 2.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Pasta Primavera is a quintessential example of American-Italian fusion, created in New York in the 1970s to highlight fresh, spring vegetables. Nutritionally, it's unique for its high volume-to-calorie ratio, allowing for a large, satisfying portion packed with diverse micronutrients from the varied vegetable mix.
