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Barilla Mini Farfalle with Butternut Squash, Fresh Tomatoes & Basil


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Barilla Mini Farfalle with Butternut Squash, Fresh Tomatoes & Basil
PREPARATION TIME
35 minutes

DIFFICULTY
Medium

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 320
CARBOHYDRATE: 59.0g
PROTEIN: 10.0g
FAT: 7.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla Mini Farfalle
2 tablespoons Extra Virgin Olive Oil
3 cups Butternut Squash Diced
1 1/2 cup Whole Milk
1 pound Fresh Tomato
6 leaves Fresh Basil Torn



Preparation 15 minutes preparation + 20 minutes cooking
1. REMOVE core from tomatoes

2. In a medium sauce pan of boiling water, blanch tomatoes

3. Transfer tomatoes to an ice bath

4. Once the tomatoes are cool, peel, cut and remove the seeds

5. Cut tomatoes into small dices

6. This should yield about 2 cups

7. BRING a large pot of water to a boil

8. ADD oil and diced butternut squash to a medium skillet

9. Sauté for 2 minutes until warm

10. ADD milk and bring to a simmer

11. Continue to simmer for about 7 minutes until butternut squash is soft

12. Meanwhile, COOK Mini Farfalle according to the package directions

13. ADD tomatoes to sauce, season with salt and pepper and remove from heat

14. DRAIN and toss pasta with sauce

15. Finish with basil and serve