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Barilla® PLUS® Penne with Walnuts, Lemon, Spring Greens and Herbs

Barilla® PLUS® Penne with Walnuts, Lemon, Spring Greens and Herbs

"Penne is tossed with lightly-sauteed new spring vegetables, fresh herbs, and toasted walnut-lemon zest bread crumbs."
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15 m servings 708 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 708 kcal
  • 35%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 93.2g
  • 30%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 214 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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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toast walnuts in oven for 5 to 8 minutes until the walnuts are lightly toasted.
  3. In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon until well-blended.
  4. Pour walnut mixture into a medium dish and toss with parsley and a pinch of salt. Set aside.
  5. Prepare Barilla(R) PLUS(R) Penne according to package directions. Drain pasta, reserving 1 cup (250ml) of the pasta cooking liquid. Return pasta to cooking pot.
  6. Pour olive oil into a large saute pan while the pasta is cooking. Add leeks and asparagus, and saute over medium heat for about 4 minutes until they start to soften.
  7. Add peas and zucchini; saute for another 5 minutes until all of the vegetables are slightly softened; season with salt and black pepper.
  8. Add zest of second lemon and reserved cooking liquid; stir gently until combined.
  9. Add vegetables to pasta; toss to combine. Gently stir in mint and basil. Taste and adjust seasoning, if needed.
  10. Serve 1 cup of pasta mixture into individual serving bowls. Top with 2 tablespoons of the walnut mixture.

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Read all reviews 4
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This was tasty! The best part of this dish was the toasted walnut crumble topping! It really added a nice different dimension of flavor and texture to the pasta, not to mention it smelt wonderfu...

I followed the recipe exactly except that I didn't grind the nuts in a processor; I just smashed them with mortar and pestle. Yummy yummy recipe! Note that this does not make 4 ma...

I must say, this wasn't one of my favorite dishes. I'm generally not a fan of nuts in dishes, nor am I really into asparagus, so maybe I should have stayed away from this recipe, but I wasn't r...

Yummy! I'm going to make this again, this time watching the walnuts carefully because I was too distracted and burnt them. Loved all the vegetables, I doubled the leeks and zucchini and added mu...

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