Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese Recipe - Allrecipes.com
Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese Recipe

Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2014

This dish is good with plain penne, too.

 
Most Helpful Critical Review
Mar 31, 2014

Very bland. Too much pasta per vegetable amoutn

 
Feb 27, 2014

A made no changes and it turned out great!

 
Oct 12, 2013

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 two small ones. Tasted GREAT!!

 
Mar 30, 2014

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 of veggie pasta. Use ONLY 3/4 cup of the cooking water, and simmer the zucchini and asparagus until they are fork tender. Add the drained pasta and toss with ONLY 3/4 cup of parmesan cheese.

 
Oct 12, 2014

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

 
Sep 15, 2014

Recipe was a train wreck for me. 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. The "sauce" consisted of leftover water from the spaghetti. I really liked the fresh oregano in the recipe though ~ that added a nice flavor. The veges were good too, just need to triple the amount.

 
Sep 07, 2014

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 pasta water. This made the actual sauce of the pasta a little thicker and added some flavor. I also ended up adding more pepper once the pasta was done. The parmesean cheese is a delicious last addition to top off a light, savory pasta dish.

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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