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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

Barilla

Barilla

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 72.2g
  • 23%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Foodie
0

Foodie

7/19/2013

delicious!

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