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.

fusilli pasta, extravirgin olive oil, green onions, garlic, chopped kale, cherry tomatoes, zucchini, salt, fresh rosemary, mascarpone cheese, almonds, parmesan cheese

Taken from www.allrecipes.com/recipe/258218/creamy-summer-pasta-salad-with-belgioioso-shaved-parmesan/ (may not work)