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Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

Rated as 4.18 out of 5 Stars

"This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost."
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Ingredients

servings 364 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 364 calories; 14.5 g fat; 46.6 g carbohydrates; 14.4 g protein; 12 mg cholesterol; 220 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This dish is good with plain penne, too.

Most helpful critical review

Very bland. Too much pasta per vegetable amoutn

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This dish is good with plain penne, too.

I made some slight modifications because I did not have oregano or Parmigiano Reggiano cheese. I just used Parmesan grated cheese instead. Also I only used one medium size zucchini instead of tw...

A made no changes and it turned out great!

I loved this recipe but I added some chicken to it to make more of a meal out of it

Very bland. Too much pasta per vegetable amoutn

This recipe is badly flawed, although with the following steps you can make it delicious. First break off the ends of all the asparagus before cutting in fine rounds. Then use ONLY 1/4 of a box ...

I added more Parmesan to make the sauce cheesier. A home run; delicious!

The parmesan cheese melted into a single clump as I stirred and much of what little vegetables there were, got caught up in the ball of cheese. I really liked the fresh oregano in the recipe th...

This pasta was very tasty. It's light and perfect with a side of spinach. The only thing I changed was adding about a teaspoon and a half of butter when the vegetables were simmering with the pa...