Barilla® Protein+™ Penne

Gorgeously Green Spring Pasta

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Ingredients for 7 people
  • 1 box Barilla® Protein+™ Penne
  • 3/4 cup walnuts
  • 1/2 cup fresh bread crumbs (or panko)
  • 2 lemons zest
  • 2 tablespoons fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • 1 medium leek thinly sliced
  • 1 bunch asparagus cut into 1 inch pieces (about 1.5 cups)
  • 2 cup fresh spring peas (or frozen)
  • 1 large zucchini julienned
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
  • 2 tablespoon fresh mint julienned
  • 2 tablespoon fresh basil julienned
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  • Pre-heat oven to 400 ˚F
  • Toast walnuts in oven for 5-8 minutes until the walnuts are lightly toasted
  • In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon
  • Pour into a medium dish and toss with parsley and a pinch of salt
  • Set aside
  • Prepare pasta according to package directions
  • Drain reserving 1 cup of the cooking water
  • While pasta is cooking, pour olive oil into a large sauté pan
  • Add leeks and asparagus, and saute over medium heat for about 4 minutes until they start to soften
  • Add peas and zucchini, salt and pepper; SAUTE another 5 minutes until all of the vegetables are slightly softened
  • Add zest of second lemon and reserved cooking water and STIR gently until combined
  • Drain pasta when it is al dente and return to cooking pot
  • Add vegetables to pasta and toss to combine
  • Gently stir in mint and basil
  • Taste and adjust seasoning if needed
  • Serve and top with 2 tablespoons of the walnut mixture
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