Barilla® Veggie Penne with Zucchini, Asparagus & Parmigiano Reggiano Cheese

By catgirl

Ingredients

• 1 box veggie penne
• 1 clove garlic, chopped
• 2 small diced zucchini
• Salt and pepper to taste
• 4 tablespoons extra virgin olive oil
• 1 tablespoon chopped oregano
• 1 bunch diced asparagus
• 1/2 cup shaved Parmigiano-Reggiano cheese

Details

Adapted from

Preparation

Step 1

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