Barilla Veggie Penne w/ Zucchini & Parmigiano Reggiano
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Barilla Veggie Penne w/ Zucchini & Parmigiano Reggiano calories by ingredient
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
Directions
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.