Barilla Veggie Penne w/ Zucchini & Parmigiano Reggiano

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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


    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.