Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

12
Barilla 0

"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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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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JDeY
2/27/2014

This dish is good with plain penne, too.

tom
2/27/2014

A made no changes and it turned out great!

Shannon Holbrook
10/12/2013

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 two small ones. Tasted GREAT!!