Photo: Joseph Gonzalez
Penne with Zucchini, Asparagus & Parmigiano Reggiano Cheese
8 ingredients
4 servings
openrecipes
"This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost."
Estimated Nutrition (whole recipe, rough)
290
Calories
11g
Protein
23g
Fat
13g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 Veggie Penne
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, chopped
- 1 tablespoon oregano, chopped
- 2 small zucchini, diced
- 1 bunch asparagus, diced
- Salt and black pepper to taste
- 1 cup Parmigiano Reggiano cheese, shaved
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