Good for you, Good for the Planet

It’s no secret, these are exactly the ingredients
we use and the way we prepare the food you eat.

Penne Integrali Primavera


  • 14 oz wholegrain penne Barilla
  • 1 ½ oz red onions, chopped
  • 1 ½ oz juliene carrots
  • 1 ½ oz zucchini, cut into slices
  • 1 ½ oz sliced mushrooms
  • 1 ½ oz peppers, in slices
  • 2 oz sundryed tomatoes
  • A pinch of chopped parsley
  • 1 clove of garlic
  • 8 oz tomato sauce
  • 2 tablespoons chopped basil
  • 2 tablespoons extra virgin olive oil
  • cream of zucchini (blanch fresh zucchini for a few minutes in the vegetable broth and blend until creamy and smooth)


Brown the garlic in extra virgin olive oil in a nonstick saucepan over medium heat. When it starts to gain color, add the peppers. Cook for 2 minutes, stirring, then add the onion. Cook for another minute or two and add the mushrooms and carrots. Finally add the tomato sauce, zucchini slices, cream of zucchini, sundryed tomatoes, salt and pepper. Cook the pasta in salted water, drain it “al dente” and toss in the pan along with the vegetables for a few minutes. Serve with a drizzle of olive oil and a sprinkling of chopped basil.

Eat it together with...