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Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese


Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese Recipe

Ingredients:
  • 1 box Barilla PLUS Farfalle
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 medium zucchini, sliced into half moons
  • 1 large carrot, thinly sliced into rounds
  • 1 head fennel, diced
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon fresh marjoram, chopped
  • 1/2 cup Parmigiano-Reggiano cheese, grated
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 575
Total Fat 18.6g
Saturated Fat 3.7g
Cholesterol 9mg
Sodium 303mg
Total Carbohydrate 87.2g
Dietary Fiber 7.1g
Sugars 2.7g
Protein 18.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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