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

Rated as 4.75 out of 5 Stars

"Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner."
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Ingredients

servings 575 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 575 calories; 18.6 g fat; 87.2 g carbohydrates; 18.9 g protein; 9 mg cholesterol; 206 mg sodium. Full nutrition

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Reviews

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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...

little bland so i added some red pepper flakes and ground Italian spices. My friends hates fennel but she didn't even notice it was in the dish so I just let her keep eating.