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."
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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: 575
** Calories from Fat: 167
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