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® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
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.