Barilla Veggie Penne w/ Zucchini & Parmigiano Reggiano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Barilla Veggie Penne, 12 oz Scallions, raw, 1.65 cup, chopped *Zucchinni 1 cup raw chopped with skin, 2 cup Peas, frozen, 1 cup *Extra Virgin Olive Oil, 4 tbsp Parsley, 1 tbsp Sargento Reduced 4 cheese Italian 2% milk, 0.50 cup Salt, 1 tbsp Pepper, black, 1 tbsp
Bring large pot of water to boil
saute onions with olive oil in large skillet until slightly caramelized
Add zucchini to skillet and saute 2 minutes
add peas and cook for 2 minutes
Cook pasta 1 minute less than package directions. Drain and reserve 1/2 cup of the water
add pasta and water to skillet and cook 1 additional minutes
toss with parsley and cheese then serve
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NHOWELL5.
saute onions with olive oil in large skillet until slightly caramelized
Add zucchini to skillet and saute 2 minutes
add peas and cook for 2 minutes
Cook pasta 1 minute less than package directions. Drain and reserve 1/2 cup of the water
add pasta and water to skillet and cook 1 additional minutes
toss with parsley and cheese then serve
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NHOWELL5.
Nutritional Info Amount Per Serving
- Calories: 343.6
- Total Fat: 12.1 g
- Cholesterol: 5.0 mg
- Sodium: 1,282.2 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 4.5 g
- Protein: 10.4 g
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