Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan recipe
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Ingredients
- 1 (16 ounce) package fusilli pasta 3 tablespoons extra-virgin olive oil 2 cups chopped green onions 3 tablespoons minced garlic 6 cups chopped kale 2 cups cherry tomatoes 4 zucchini, cubed Salt and ground black pepper to taste 1 tablespoon chopped fresh rosemary, or more to taste 8 ounces BelGioioso Mascarpone cheese Sliced or chopped raw almonds 1 cup shaved BelGioioso Parmesan cheese
Nutrition Info
- 462.3 caloriescarbohydrate: 54.4 gcholesterol: 53.8 mgfat: 22 gfiber: 5.2 gprotein: 18.2 gsaturatedFat: 13.4 gservingSize: -sodium: 204.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan
Directions
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Cook pasta in salted water according to the package instructions.
While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.
Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.