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Penne with Zucchini, Asparagus & Parmigiano Reggiano Cheese
- 1 box Barilla Veggie Penne
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, chopped
- 1 tablespoon oregano, chopped
- 2 small zucchini, diced
- 1 bunch asparagus, diced
- Salt and black pepper to taste
- 1 cup Parmigiano Reggiano cheese, shaved
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 21.8g|
|Saturated Fat 5.4g|
|Total Carbohydrate 69.9g|
|Dietary Fiber 7.5g|
|* 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.|