Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan

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

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 462 Calories

Ingredients

• salt and ground black pepper to taste
• 3 tablespoons minced garlic
• 1 (16 ounce) package fusilli pasta
• 2 cups chopped green onions
• 2 cups cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary, or more to taste
• 6 cups chopped kale
• 4 zucchini, cubed
• 8 ounces BelGioioso Mascarpone cheese
• Sliced or chopped raw almonds
• 1 cup shaved BelGioioso Parmesan cheese

Recipe Instructions

Step 1

Cook pasta in salted water according to the package instructions.

Step 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.

Step 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.