Le Ricette

Mini Farfalle with Butternut Squash, Fresh Tomatoes and Basil


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Le ricette
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PREPARATION TIME
35 min
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DIFFICULTY
Medium
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TYPE
Main course


Ingredients for 4 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


Ingredients


basil
fresh tomato
milk
yellow squash

Preparation 15 minutes preparation + 20 minutes cooking

1
Remove core from tomatoes. In a medium sauce pan of boiling water, blanch tomatoes. Transfer tomatoes to an ice bath.

2
Once the tomatoes are cool, peel, cut and remove the seeds. Cut tomatoes into small dices. This should yield about 2 cups.

3
Bring a large pot of water to a boil. Add oil and diced butternut squash to a medium skillet.

4
Sauté for 2 minutes until warm. Add milk and bring to a simmer. Continue to simmer for about 7 minutes until butternut squash is soft.

5
Meanwhile, cook  Mini Farfalle according to the package directions. Add tomatoes to sauce, season with salt and pepper and remove from heat.

6
Drain and toss pasta with sauce. Finish with basil and serve.


Products (1)



Try Barilla Classic Blue Box's Mini Farfalle. This miniature butterfly-shaped pasta is perfect with many light sauces and goes great in pasta salads!

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