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Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan
Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy rosemary-infused fusilli pasta with sauteed veggies, topped with almonds and Parmesan.
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
Instructions:
  • Prepare pasta by boiling it in salted water following the instructions on the package.
  • During pasta cooking, warm olive oil in a large skillet. Sauté onions until soft, but not brown. Stir in garlic and cook for 1 minute. Add kale and cook until bright green and tender, approximately 2 minutes. Toss in cherry tomatoes and zucchini, season with salt and pepper, and cook for another 1-2 minutes. Take off heat.
  • Pour the drained pasta into a spacious bowl, mix in the Mascarpone and fragrant rosemary, blend thoroughly. Incorporate the kale-tomato mix. Garnish generously with almonds and delicate shavings of BelGioioso Parmesan cheese on top.

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