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Ingredientsservings 575 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Per Serving: 575 calories; 18.6 g fat; 87.2 g carbohydrates; 18.9 g protein; 9 mg cholesterol; 206 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used some celery instead of the fennel. I also didn't have marjoram, so I used the same amount of italian seasoning. Because we have some hearty eaters (teenage boys!) I also increased the v...