Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

9

"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 servings 392 cals
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Original recipe yields 7 servings

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Nutrition

  • 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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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful

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...

Most helpful critical

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...

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...

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...

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...

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 me...

Delicious! I added some turkey sausage for more protein boost. My husband loved it and the recipe made enough for leftovers the next day.

I tried this on friends last night and it was delish! Small changes - I cooked the pasta in half-and-half water and chicken broth, added some red bell pepper, and substituted fresh Parmesan for...

Bland. Would taste better if used more spices, or added stock or stewed tomatoes at the beginning. Half the recipe.

There was no 'sauce' created even tho I followed the recipe to the T. The butternut squash overpowered the zucchini to make it an overly sweet dish.

Very disappointed in this recipe as it doesn't have the "sauce" it mentions. I had to add lots more seasonings and cheese to get a better flavor. Love the ingredients but that missing ingredien...