Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan recipe

All Recipes Trusted Brands: Recipes and Tips Bel Gioioso

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 calories
carbohydrate: 54.4 g
cholesterol: 53.8 mg
fat: 22 g
fiber: 5.2 g
protein: 18.2 g
saturatedFat: 13.4 g
servingSize: -
sodium: 204.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta in salted water according to the package instructions.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.

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