penne with zucchini, asparagus and parmigiano reggiano cheese

Ingredients

• Servings: 6
• 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

Recipe

• bring a large pot of water to a boil.
• in a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
• add zucchini and asparagus and saute for 3-4 minutes. season with salt and pepper.
• cook pasta 1 minute less than package directions. drain pasta, reserving 1 cup cooking water.
• add cooking water to sauce and bring to a simmer.
• add pasta to sauce and toss.
• remove from the heat and add parmigiano reggiano cheese. toss to combine and serve.