Barilla® Protein+™ Farfalle

with Zucchini, Carrots, Fennel, Marjoram & Parmigiano-Reggiano Cheese

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Ingredients for 7 people
  • 1 box Barilla® Protein+™ Farfalle
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic chopped
  • 1 large carrot thinly sliced into rounds
  • 1 head fennel diced
  • 2 medium zucchini sliced into half moons
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon marjoram chopped
  • ½ cup Parmigiano-Reggiano cheese grated
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  • Bring a large pot of water to a boil
  • In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color
  • Add carrots and sauté for 4-5 minutes until lightly browned
  • Add the fennel and zucchini, season with salt and pepper and sauté 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-Reggiano cheese
  • Stir to combine and serve
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