Photo: Joseph Gonzalez
Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese
10 ingredients
4 servings
openrecipes
"Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner."
Estimated Nutrition (whole recipe, rough)
310
Calories
10g
Protein
23g
Fat
19g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box Barilla PLUS Farfalle
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, chopped
- 2 medium zucchini, sliced into half moons
- 1 large carrot, thinly sliced into rounds
- 1 head fennel, diced
- Salt to taste
- Black pepper to taste
- 1 teaspoon fresh marjoram, chopped
- 1/2 cup Parmigiano-Reggiano cheese, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes