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Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese

Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese

Barilla

Barilla

This hearty, flavorful pasta is made even healthier with Barilla Veggie Farfalle, made with carrots and squash 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:
  • 513 kcal
  • 26%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of water to a boil.
  2. In a large skillet saute leek in olive oil until slightly browned.
  3. Add asparagus and saute until cooked through.
  4. Add roasted pepper *and season with salt and pepper.
  5. Cook pasta 1 minute less than the package directions.
  6. Drain pasta reserving 1 cup of the cooking water.
  7. Add cooking water to sauce and bring to a simmer.
  8. Add pasta to sauce and toss. Remove from heat.
  9. Add cheese and basil; toss to combine and serve.
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Reviews

SPAINBOY
1

SPAINBOY

8/18/2013

It was a nice light dinner, I enjoyed it. I added some shallots and mushrooms just b/c I had them.

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