Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

12

"This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost."

Ingredients

{{adjustedServings}} servings 364 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of water to a boil.
  2. In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
  3. Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
  4. Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
  5. Add cooking water to sauce and bring to a simmer.
  6. Add pasta to sauce and toss.
  7. Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.
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Reviews

12
  1. 15 Ratings

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This dish is good with plain penne, too.

A made no changes and it turned out great!

I made some slight modifications because I did not have oregano or Parmigiano Reggiano cheese. I just used Parmesan grated cheese instead. Also I only used one medium size zucchini instead of tw...