Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan

Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan
  • 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


  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.

05/05/2018
Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan, recipe PT15M PT1H 5 455 calories

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