Recipe by Barilla
"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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Barilla Veggie Penne
extra virgin olive oil
Salt and black pepper to taste
Parmigiano Reggiano cheese, shaved
This dish is good with plain penne, too.
Very bland. Too much pasta per vegetable amoutn
A made no changes and it turned out great!
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!!
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.
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 though ~ that added a nice flavor. The veges were good too, just need to triple the amount.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 131
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