Farfalle With Zucchini Carrots Fennel Marjoram And Parmigiano Reggiano Cheese Recipes
FARFALLE WITH ZUCCHINI, CARROTS, FENNEL, MARJORAM AND PARMIGIANO-REGGIANO CHEESE
Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. In a large skillet, cook garlic in olive oil for 1 to 2 minutes or until slightly yellow in color.
- Add carrots and saute for 4 to 5 minutes until lightly browned. Add the fennel and zucchini, season with salt and pepper and saute for about 3 minutes.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add fresh marjoram and Parmigiano cheese. Stir to combine and serve.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 87.2 g, Cholesterol 8.8 mg, Fat 18.6 g, Fiber 7.1 g, Protein 18.9 g, SaturatedFat 3.7 g, Sodium 205.8 mg, Sugar 2.7 g
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