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Barilla PLUS® Farfalle with Roasted Winter Vegetables and Parmigiano Reggiano Cheese


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Barilla PLUS® Farfalle with Roasted Winter Vegetables and Parmigiano Reggiano Cheese
PREPARATION TIME
35 minutes

DIFFICULTY
Easy

TYPE
Main course

View more #EatTheSeason recipes

TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1 box Barilla PLUS® Farfalle
½ small butternut squash peeled seeded and diced
1 pound Brussels sprouts sliced in quarters
6 tablespoons extra virgin olive oil divided
1 clove garlic peeled and chopped
1 bunch kale center stalk removed and sliced thin
1 tablespoon fresh parsley chopped
½ cup parmigiano reggiano cheese grated
salt and black pepper to taste



Preparation 15 minutes preparation + 20 minutes cooking
1. PRE-HEAT oven to 425°F

2. TOSS squash and Brussels sprouts with olive oil in separate large mixing bowls

3. ARRANGE squash and Brussels sprouts in single layer on 2 separate baking sheets

4. ROAST squash and Brussels sprouts separately until slightly browned and cooked through

5. BRING a large pot of water to a boil; season with salt

6. COOK pasta according to package directions

7. DRAIN and reserve ½ cup of pasta cooking liquid

8. SAUTÉ garlic in 1 tablespoon of olive oil in a large skillet over medium heat until slightly yellow in color

9. ADD kale and sauté for 3-4 minutes

10. SEASON with salt and black pepper

11. ADD pasta cooking liquid and bring to a simmer

12. ADD roasted vegetables

13. COMBINE pasta with the vegetable mixture in a large mixing bowl

14. TOP with parsley and parmigiano reggiano cheese before serving