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- 8 ounces dried campanelle, penne, or mostaccioli pasta (2-1/3 cups)
- 5 tablespoons extra-virgin olive oil
- 6 - 8 cloves garlic, thinly sliced
- 1 medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)
- 8 ounces sugar snap peas, strings removed
- 2 cups cherry or grape tomatoes, halved
- 1 shallot, finely chopped (3 Tbsp.)
- 1 tablespoon sherry vinegar or white wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh parsley
- Finely shredded Asiago cheese (optional)
1. Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
3. For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressimg over pasta mixture; toss well. Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese. Makes 4 to 6 servings.
- To cut preparation time, use 1/3 cup bottled vinaigrette salad dressing in place of shallot-mustard dressing.
- Servings Per Recipe 4,
- cal. (kcal) 434,
- Fat, total (g) 18,
- sat. fat (g) 2,
- carb. (g) 57,
- Monosaturated fat (g) 13,
- Polyunsaturated fat (g) 2,
- fiber (g) 5,
- sugar (g) 5,
- pro. (g) 12,
- vit. A (IU) 1118,
- vit. C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 145,
- sodium (mg) 404,
- Potassium (mg) 433,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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