Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese Recipe

Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese Recipe

  • 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
  1. Bring a large pot of water to a boil. In a large skillet, cook garlic in olive oil for 1 to 2 minutes or until slightly yellow in color.
  2. Add carrots and saute for 4 to 5 minutes until lightly browned. Add the fennel and zucchini, season with salt and pepper and saute for about 3 minutes.
  3. Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add fresh marjoram and Parmigiano cheese. Stir to combine and serve.
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