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

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

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

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Ingredients

Count

Nutrition

165

Calories

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Ingredients:

Serving

1 box barilla plus farfalle
4 tbsp 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 tsp fresh marjoram, chopped
1/2 cup parmigiano-reggiano cheese, grated

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	164.94 Kcal (691 kJ)
Calories from fat	138.69 Kcal
		% Daily Value*
Total Fat	15.41g	24%
Cholesterol	1.18mg	0%
Sodium	52.42mg	2%
Potassium	330.47mg	7%
Total Carbs	6.4g	2%
Sugars	0.91g	4%
Dietary Fiber	2.43g	10%
Protein	1.59g	3%
Vitamin C	10.3mg	17%
Vitamin A	0.2mg	6%
Iron	0.8mg	4%
Calcium	57.8mg	6%

Amount Per 100 g
Calories	129.59 Kcal (543 kJ)
Calories from fat	108.97 Kcal
		% Daily Value*
Total Fat	12.11g	24%
Cholesterol	0.93mg	0%
Sodium	41.18mg	2%
Potassium	259.65mg	7%
Total Carbs	5.03g	2%
Sugars	0.72g	4%
Dietary Fiber	1.91g	10%
Protein	1.25g	3%
Vitamin C	8.1mg	17%
Vitamin A	0.1mg	6%
Iron	0.6mg	4%
Calcium	45.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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