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Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

"This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost."
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servings 364 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 14
  1. 17 Ratings

Most helpful positive review

This dish is good with plain penne, too.

Most helpful critical review

Very bland. Too much pasta per vegetable amoutn

Most helpful
Most positive
Least positive

This dish is good with plain penne, too.

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...

A made no changes and it turned out great!

I loved this recipe but I added some chicken to it to make more of a meal out of it

Very bland. Too much pasta per vegetable amoutn

This recipe is badly flawed, although with the following steps you can make it delicious. First break off the ends of all the asparagus before cutting in fine rounds. Then use ONLY 1/4 of a box ...

I added more Parmesan to make the sauce cheesier. A home run; delicious!

The parmesan cheese melted into a single clump as I stirred and much of what little vegetables there were, got caught up in the ball of cheese. I really liked the fresh oregano in the recipe th...

This pasta was very tasty. It's light and perfect with a side of spinach. The only thing I changed was adding about a teaspoon and a half of butter when the vegetables were simmering with the pa...