Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese
Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 455 calories, 18g of protein, and 15g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of barilla veggie penne, parmigiano reggiano cheese, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.
Instructions
Bring a large pot of water to a boil.
In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
Cook pasta 1 minute less than package directions.
Drain pasta, reserving 1 cup cooking water.
Add cooking water to sauce and bring to a simmer.
Add pasta to sauce and toss.
Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.