Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese Recipe -
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


  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 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.

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!!

Jun 10, 2014

I loved this recipe but I added some chicken to it to make more of a meal out of it

Mar 31, 2014

Very bland. Too much pasta per vegetable amoutn

Mar 04, 2014

Liked this for meatless option. Added some chopped yellow peppers to add some spice, lots of options you could use with this recipe.

Feb 27, 2014

I used Pecorino Romano . It is delicious and cheese is reasonable.


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  • 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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