Protein+™ Penne With Spring Vegetables

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Colorful fresh vegetables feature in this light spring dish.

Ingredients


    Instructions

    Step 1

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

    Step 2

    Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

    Step 3

    For each serving, to order: Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Heat 2 tsp. oil and saute 1 1/2 Tbsp. onions and 1/3 clove garlic until translucent. Add 3 oz. asparagus and toss briefly. Add 1/3 cup tomatoes and 1/3 cup squash and saute until tomatoes are softened. Drain and add pasta to pan with 2 Tbsp. stock or pasta water; season with salt and pepper.
    Plate and garnish with basil.

    Recipe Type: Tags: , ,
    Chef Recommended Cuts
    • PLUS® Farfalle
    • PLUS® Penne
    • PLUS® Spaghetti
    Related Recipes:
    • Braised Short Rib Penne

    • Rigatoni Sausage Caponata

    • Baked Orzotto with Cavallo Nero and Spring Peas

    • Campanelle al Salmone

    • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

    Nutritional Info

    This information is per serving.

    Nutrition Facts
    Serving Size 1 (344g)
    Servings Per Container 24

    Amount Per Serving
    Calories 410
    Calories from Fat 108
    % Daily Value*
    Total Fat 12g
    18%
    Saturated Fat 2g
    10%
    Trans Fat 0g
    Cholesterol 0mg
    0%
    Sodium 50mg
    2%
    Total Carbohydrate 60g
    20%
    Dietary Fiber 8g
    32%
    Sugars 9g
    Protein 17g
    34%

    Vitamin A 15%
    Vitamin C 80%
    Calcium 6%
    Iron 25%
    Allergy Information:
    *Percent Daily Values are based on a 2,000 calorie diet.
    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.