Veggie Penne with Roasted Corn and Zucchini Salad

2017-07-24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Need a new use for an abundance of summer produce? Serve this vegetable-rich pasta warm or cold and add roasted red peppers for additional color.

Instructions

Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.

Step 2

Heat 3/4 cup oil in a large pan and saute the corn and zucchini until lightly browned. Season with salt and pepper and add to the pasta.

Step 3

Combine the ginger, honey, lime juice, and yuzu. Drizzle in the remaining 3/4 cup oil while whisking. Season with salt and pepper.

Step 4

Fold dressing and basil into pasta salad and check for seasonings. Serve approximately 2-cup portions warm or refrigerate until cold.

Ingredients

  • 3 lb. Barilla Veggie Penne
  • 1 1/2 cups vegetable oil
  • 8 cups roasted corn
  • 8 cups julienned zucchini
  • Salt and pepper
  • 1/4 cup minced fresh ginger
  • 1/4 cup wildflower honey
  • 2 limes, juiced
  • 1/4 cup yuzu juice
  • 4 cups chiffonade Thai basil

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  • Veggie Penne
  • Veggie Rotini
  • Whole Grain Penne
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Nutritional Info

This information is per serving.