How to Make Your Side the Main Attraction

Veggie side dishes can be a little “blah.” Now we’re not saying that you should dress up your Brussels sprouts and parade them around with a baby carrot. But we are saying that your veggie side dish could use a makeover.

Turn your average side into a center-of-the-plate dish by adding delicious veggies to Barilla PLUS® Pasta. Brimming with enough protein to fill you up and give you an energy boost, this punched-up pasta can make your meal the talk of the table.

In fact, with 17 grams of protein per 3.5-ounce portion of pasta, Barilla PLUS Farfalle with zucchini, carrots, fennel, marjoram, and Parmigiano-Reggiano is a vegetarian meal that won’t have you missing the meat. Colorful and full of flavor, this hearty combo is a nutritious way to make your veggie side the main attraction.

Now whip up this uh-mazing recipe and get ready to fight off the pasta-razzi!

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

Serves 7

Ingredients:
1 Box Barilla PLUS Farfalle
4 Tablespoons extra-virgin olive oil
1 Clove garlic, chopped
1 Large carrot, thinly sliced into rounds
1 Head fennel, diced
2 Medium zucchini, sliced into half moons
Salt to taste
Black pepper to taste
1 Teaspoon marjoram, chopped
1/2 Cup Parmigiano-Reggiano cheese, grated

Directions:
10 minutes preparation + 20 minutes cooking
1. Bring a large pot of water to a boil
2. In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color
3. Add carrots and sauté for 4-5 minutes until lightly browned
4. Add the fennel and zucchini, season with salt and pepper and sauté for about 3 minutes
5. Cook pasta according to package directions, drain and toss with the sauce
6. Remove from heat and add fresh marjoram and Parmigiano-Reggiano cheese
7. Stir to combine and serve

Nutritional Info:
Calories: 320
Total Carbohydrate: 40g
Total Fat: 12g
Protein: 13g

Wednesday, April 30, 2014