Farfalle with Zucchini, Carrots, Fennel, Marjoram and Parmigiano-Reggiano Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner. 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:
1. 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.
2. 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.
3. 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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