Barilla® Farfalle Alfredo with Butternut Squash
Barilla® Farfalle Alfredo with Butternut Squash
33 minutes total / Calories 340
Made with Barilla® Classic Farfalle pasta
Veggie Pasta Recipes
Ingredients
Serves 8
| 1 | Box Barilla® Farfalle |
| 4 | Cups ½-inch cubes butternut squash |
| 8 | Fresh sage leaves, finely chopped |
| Finely shredded Parmesan cheese | |
| Alfredo sauce | |
| 1 | Cup Heavy cream |
| 1 | Cup Whole Milk |
| 1 | TSP Garlic powder |
| 2 | TSP Corn star ch |
| 2 | TBS Water |
| ½ | Cup, grated Parmigiano |
| To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese.
Step 2
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste, the Farfalle, and the butternut squash; stir gently.
Step 3
Cook pasta and butternut squash 11 minutes; remove from heat and drain, reserving 1/2 cup pasta cooking water; set aside and keep warm.
Step 4
In same large pot warm the Alfredo sauce on low, stirring frequently.
Step 5
Stir pasta, squash, and sage into the Alfredo sauce. If needed, stir in up to 1/2 cup reserved pasta cooking water to reach desired consistency; serve topped with Parmesan.
Step 6
Customize it: Stir in shredded rotisserie chicken for a protein boost that doesn’t require washing another dish.
Farfalle
Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy. Farfalle, which means “butterfly” in Italian, are rectangular or oval pieces of pasta that are pinched in the middle.
Barilla® Farfalle is made with non-GMO ingredients. For more information, please read our position.
- Shape Farfalle
- Cook time 11–12 mins
- Pack size 16 oz.
- Range Classic Blue Box