Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese2 Reviews
“Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner.” - by Barilla
Original recipe yields 4 servings
- Bring a large pot of water to a boil. In a large skillet, cook garlic in olive oil for 1 to 2 minutes or until slightly yellow in color.
- Add carrots and saute for 4 to 5 minutes until lightly browned. Add the fennel and zucchini, season with salt and pepper and saute for about 3 minutes.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add fresh marjoram and Parmigiano cheese. Stir to combine and serve.
Amount Per Serving (4 total)
- 575 cal
- 18.6 g
- 87.2 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I used some celery instead of the fennel. I also didn't have marjoram, so I used the same amount of italian seasoning. Because we have some hearty eaters (teenage boys!) I also increased the veggies..." See more, which made it a larger meal. Even the 10 year old devoured it! Easy, fast (with a processor to slice veggies) and delicious!"
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