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Spring Shells
Source: dLife

Pasta made with veggies and chicken broth.

Prep Time: 5 minutes
Cook Time: 13 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 180.3
Total Carbs 31.7 g
Dietary Fiber 2.9 g
Sugars 3.9 g
Total Fat 3.1 g
Saturated Fat 0.5 g
Unsaturated Fat 0.5 g
Potassium 201.3 mg
Protein 6.5 g
Sodium 359.9 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 1/4 oz  pasta shells
0 1/2 cup  Carrots, fresh, strips/slices
0 1/2 cup  chopped red bell peppers
0 1/2 cup  chopped zucchini
0 1/2 cup  sliced summer squash
0 1/2 cup  frozen green peas
0 1/2 cup  low fat unsalted chicken broth
0 1/4 cup  fresh basil
2 tsp  olive oil
1 tbsp  fresh lemon juice
0 1/2 tsp  salt
1 pinch  black pepper
  1. Cook shells for 3 minutes in a large pot of boiling water.
  2. Add carrots and cook for 5 minutes.
  3. Add red pepper, zucchini, and squash. Cook for 3 minutes.
  4. Stir in peas and cook for another 2 minutes.
  5. Drain and transfer to a large bowl.
  6. Stir in broth, basil, oil, lemon juice, salt, and black pepper before serving.

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