Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese Recipe

Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese Recipe

  • 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
  1. Bring a large pot of water to a boil.
  2. In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
  3. Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
  4. Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
  5. Add cooking water to sauce and bring to a simmer.
  6. Add pasta to sauce and toss.
  7. Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.
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