Recipe by Barilla
"Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner."
Watch video tips and tricks
Barilla PLUS Farfalle
extra virgin olive oil
zucchini, sliced into half moons
carrot, thinly sliced into rounds
Salt to taste
Black pepper to taste
fresh marjoram, chopped
Parmigiano-Reggiano cheese, grated
I used some celery instead of the fennel. I also didn't have marjoram, so I used the same amount of italian seasoning. Because we have some hearty eaters (teenage boys!) I also increased the veggies, which made it a larger meal. Even the 10 year old devoured it! Easy, fast (with a processor to slice veggies) and delicious!
little bland so i added some red pepper flakes and ground Italian spices. My friends hates fennel but she didn't even notice it was in the dish so I just let her keep eating.
* Percent Daily Values are based on a 2,000 calorie diet.
Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 167
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple pasta with scallops, zucchini, and tomatoes.
See how to make homemade gnocchi with butternut squash and mascarpone.
See how to make a creamy, delicious zucchini side dish.