Barilla® Veggie Penne with Zucchini, Asparagus

& Parmigiano Reggiano Cheese

Barilla veggie penne pasta

Made with

Barilla Veggie Penne

  • Prep
  • Cook

  • 417
  • 14g
    total fat
  • 60g
    total carbohydrate
  • 14g
Powered by


Ingredients for 6 people
  • 1 box Barilla® Veggie Penne
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic (chopped)
  • 1 tablespoon chopped oregano
  • 2 small diced zucchini
  • 1 bunch diced asparagus
  • Salt and black pepper to taste
  • ½ cup shaved Parmigiano Reggiano cheese


  • Bring a large pot of water to a boil
  • In a large skillet sauté garlic and oregano in olive oil until slightly yellow in color
  • Add zucchini and asparagus and sauté for 3-4 minutes. Season with salt and pepper
  • Cook pasta 1 minute less than package directions
  • Drain pasta, reserving 1 cup cooking water
  • Add cooking water to sauce and bring to a simmer. Add pasta to sauce and toss

  • Remove from the heat and add Parmigiano Reggiano cheese

  • Toss to combine and serve
Show more