Veggie Penne with Roasted Corn and Zucchini Salad2017-07-24
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.
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.
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.
Combine the ginger, honey, lime juice, and yuzu. Drizzle in the remaining 3/4 cup oil while whisking. Season with salt and pepper.
Fold dressing and basil into pasta salad and check for seasonings. Serve approximately 2-cup portions warm or refrigerate until cold.
- 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
Chef Recommended Cuts
- Veggie Penne
- Veggie Rotini
- Whole Grain Penne
Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette
Veggie Penne Salad with Shrimp, Saffron and Paprika
ProteinPLUS® Penne with Spicy Lamb Ragout
Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble
Barilla Orecchiette with Schug Infused San Marzano Tomato & Eggplant Sauce
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.