Barilla® Penne Rigate with Tomato, Basil, Zucchini & Garlic

From Liguria - the coastal region of Northwestern Italy - comes an easy-to-love Italian medley!

Made with

Barilla Penne Rigate

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  • Prep
  • Cook
  • Skill
    Casual


  • 310
    Calories
  • 45.0g
    Carbohydrate
  • 9.0g
    Protein
  • 11.0g
    Fat

Ingredients

Ingredients for 8 people      

  • 1 box Barilla Penne
  • 1/3 cup (84 ml) Extra Virgin Olive Oil
  • 2 cloves Garlic Chopped
  • 2 Medium Zucchini Sliced Thin
  • 1 pound (454 g) Plum Tomatoes Chopped (May Substitute 14.5 Ounce (411 g) Can Diced Tomatoes)
  • 1/4 cup (85 g) Fresh Basil Torn
  • 1/3 cup (114 g) Parmigiano-Reggiano Cheese Grated


Instructions

  • BRING a large pot of water to a boil

  • Meanwhile, HEAT olive oil in a large skillet over medium heat

  • ADD garlic and sauté 1-2 minutes or until garlic turns golden in color
  • ADD zucchini to skillet and sauté for an additional 3 minutes

  • ADD the tomatoes and basil; simmer 2 minutes, season with salt and pepper

  • COOK Penne according to package instructions

  • Drain pasta and toss with sauce

  • Sprinkle with cheese and serve

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