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Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
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An American favorite with a variety of lasagne sheet options and recipes from Barilla.
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An Italian favorite for over 140 years.
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Perfect pasta in 60 seconds.
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Gluten free pasta with the classic pasta taste and texture.
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Protein from simple ingredients to keep you satisfied
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Tomato Sauce
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All Italian-Style Entrees
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Chicken Alfredo
Made with white meat chicken in a creamy Alfredo sauce for a flavorful meal-on-the-go! -
Tomato & Basil Penne
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Meat Sauce Gemelli
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Made with Italian sausage for a flavorful meal on-the-go, ready in 1 minute! -
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Spicy Marinara Penne
100% real ingredients. Can be enjoyed anywhere, anytime.
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Barilla® Farfalle
with Butternut Squash, Sage & Crispy Prosciutto

Made with
Barilla Farfalle
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- Prep
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- Cook
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- Skill
- Casual
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- 370
- CALORIES
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- 56.0g
- CARBOHYDRATE
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- 14.0g
- PROTEIN
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- 12.0g
- FAT
Ingredients
Ingredients for 8 people
- 1 box Barilla® Farfalle
- 1/4 cup Extra Virgin Olive Oil, Divided
- 1 cup Prosciutto, Julienne
- 1 cup Shallot, Chopped
- 5 cups Butternut Squash, Diced
- 1 sprig Fresh Sage
- 3 cups Chicken Broth
- 1/4 cup Parmigiano-Reggiano Cheese, Grated
Instructions
- Bring a large pot of water to a boil.
- Heat 1 tablespoon olive oil in a small skillet. Add prosciutto and sauté until crispy. Set aside.
- Heat remaining olive oil in a large skillet. Add shallots and sage; sauté until translucent. Add butternut squash and sauté for 3-5 minutes. Add broth. Simmer until the squash is tender. Discard sage sprig.
- Process 1/3 of the sauce in a blender until smooth. Combine with the remaining sauce mixture.
- Cook Farfalle according to package directions. Drain and toss pasta with sauce. Stir in the cheese and season with salt and pepper.
- Top with crispy prosciutto and serve.