Creamy Summer Pasta Salad With Belgioioso Shaved Parmesan - cooking recipe

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
Preparation
    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.

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