Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Barilla

“Hearty butternut squash and zucchini tossed with PLUS multigrain pasta and Pecorino cheese and fresh oregano make a quick, healthy, and delicious weeknight meal.”

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Ingredients

Adjust Servings

Original recipe yields 7 servings

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Directions

  1. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
  3. Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
  4. Add 1 cup of cooking liquid to the sauce and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.

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Reviews (7)

Rate This Recipe
Nate Davis
6

Nate Davis

We are not normally squash eaters. We ended up with some butternut squash from some family members and thought we would try it out. We have never cooked it before but we are adventurous. WE LOVE THIS RECIPE!! I have 5 kids and almost everyone had seconds! We did not even have to double the recipe for our family of 7; it was perfect. We did not have any farfalle pasta on hand, so we used Rotini instead. Everything else was as the recipe called, except I used extra garlic. I swear, if this recipe doesn't taste good to you it is because you didn't season it to your taste as it instructs you to do. Excellent recipe and we will use it again!

evreeke
4

evreeke

Maybe I didn't give this recipe a fair trial because I changed 2 ingredients - I did't have Barilla's Farfalle and I didn't have Percorino cheese. I used shell shaped noodles and Parmesan cheese and mozzarella. I followed all the rest of the recipe until it said to put the noodles in the sauce. What sauce?! There isn't a sauce that was made... So I added stewed tomatoes. What I made tasted great.

eurekamari
2

eurekamari

DELICIOUS! I added sun dried tomatoes and used feta instead of pecorino. I first orasted the squash with the onions. I added this to the pan sauteed zucchini. It was a light and delicious meal my whole family loved!

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 67.3 g
  • 22%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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