Vegetarian

Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano is for Dinner.

Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano takes 12 minutes to prepare.

Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano takes 15 minutes to cook.

Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano makes 6 servings.

The ingredients for Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano are:

Barilla Veggie Penne, 12 oz
Scallions, raw, 1.65 cup, chopped
*Zucchinni 1 cup raw chopped with skin, 2 cup
Peas, frozen, 1 cup
*Extra Virgin Olive Oil, 4 tbsp
Parsley, 1 tbsp
Sargento Reduced 4 cheese Italian 2% milk, 0.50 cup
Salt, 1 tbsp
Pepper, black, 1 tbsp

Here is how you make Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano:

Bring large pot of water to boilsaute onions with olive oil in large skillet until slightly caramelizedAdd zucchini to skillet and saute 2 minutesadd peas and cook for 2 minutesCook pasta 1 minute less than package directions. Drain and reserve 1/2 cup of the wateradd pasta and water to skillet and cook 1 additional minutestoss with parsley and cheese then serveServing Size: 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user NHOWELL5.

The nutritional information for Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 343.6

• Total Fat: 12.1 g
• Cholesterol: 5.0 mg
• Sodium: 1,282.2 mg
• Total Carbs: 48.7 g
• Dietary Fiber: 4.5 g
• Protein: 10.4 g

Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano is Italian cuisine.

The dietary needs meet for Barilla Veggie Penne w/ Zucchini and Parmigiano Reggiano is Vegetarian