Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

Barilla 0

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

Ingredients 30 m {{adjustedServings}} servings 392 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 skillet 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 8

  1. 10 Ratings

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!


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.


I actually made this recipes exactly as printed. I enjoyed the Pecorino but it was twice the cost of fresh Parmesan which was a shocker. I believe it would be better with smaller pieces of the butternut squash. I found most had not cooked long enough. I would have liked more zucchini too. When I had leftovers for lunch the next day I sprinkled more cheese on it. It is a strong flavor so I was careful not to add too much. Also, I did not have fresh oregano but I felt the dried worked fine.