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Ingredients
- 1 box Barilla® Penne
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 head fennel sliced thin
- 1 zucchini sliced half moon
- 1 yellow squash sliced half moon
- 1 cup asparagus sliced into 1 inch pieces
- 1 cup goat cheese
- 1 tablespoon oregano leaves
- 1 tablespoon fennel frawns
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the directions
- Meanwhile, in a large skillet heat olive oil over medium heat and add the vegetables, sauté for 1-2 minutes and season with salt and pepper
- Add the red wine vinegar and deglaze the pan
- Drain the pasta and let is slightly cool down
- In a large bowl, combine the vegetables with pasta, toss with herbs and garnish with cheese
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