Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese

Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese

2

"Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner."

Ingredients

servings 575 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 87.2g
  • 28%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

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  1. 4 Ratings

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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 v...

little bland so i added some red pepper flakes and ground Italian spices. My friends hates fennel but she didn't even notice it was in the dish so I just let her keep eating.