Penne with Zucchini, Asparagus & Parmigiano Reggiano Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1 box barilla veggie penne |
4 tablespoons extra virgin olive oil |
1 clove garlic, chopped |
1 tablespoon oregano, chopped |
2 small zucchini, diced |
1 bunch asparagus, diced |
salt and black pepper to taste |
1 cup parmigiano reggiano cheese, shaved |
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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