Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese
cheese, penne, zucchini, asparagus, oregano, garlic
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 for Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese Recipe
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.
Read the full directions on Allrecipes.com
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