Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

1. 1

   Bring a large pot of water to a boil.

2. 2

   In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.

3. 3

   Add zucchini and asparagus and saute for 3-4 minutes.

4. 4

   Season with salt and pepper.

5. 5

   Cook pasta 1 minute less than package directions.

6. 6

   Drain pasta, reserving 1 cup cooking water.

7. 7

   Add cooking water to sauce and bring to a simmer.

8. 8

   Add pasta to sauce and toss.

9. 9

   Remove from the heat and add Parmigiano Reggiano cheese.

10. 10

    Toss to combine and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.