Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella

Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella

1

"You'll love the bright colors and variety of textures in this delicious pasta dish. Barilla Veggie pasta is made with squash and carrots for an additional veggie boost"

Ingredients

servings 786 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 72.2g
  • 23%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, combine 2 tablespoons olive oil, mozzarella and ricotta cheese, season with salt and pepper and set aside. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic in 4 tablespoons olive oil until slightly yellow in color. Add roasted peppers and saute for 2 minutes. Season with salt and pepper.
  3. Cook pasta according to package directions. Drain and toss with the sauce, basil and roasted pine nuts. To serve, arrange individual bowls and place 1 spoon full of cheese mixture inside the bowl. Top with pasta mixture and serve.
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  1. 2 Ratings

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delicious!