Pasta BelGioioso Parmesan

Prepare time: 15 min
Cook: 15 min
Ready in: 30 min

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


  • 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


Cook pasta in salted water according to the package instructions.

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.

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.

Nutrition Facts

Per Serving: 462 calories; 22  54.4  18.2  54  205