Barilla® Mini Farfalle

with Butternut Squash, Fresh Tomatoes & Basil

  • 320
  • 59.0g
  • 10.0g
  • 7.0g
  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 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


  1. 1
    Remove core from tomatoes. In a medium sauce pan of boiling water, blanch tomatoes. Transfer tomatoes to an ice bath.
  2. 2
    Once the tomatoes are cool, peel, cut and remove the seeds. Cut tomatoes into small dices. This should yield about 2 cups.
  3. 3
    Bring a large pot of water to a boil.
  4. 4
    Add olive oil and diced butternut squash to a medium skillet. Sauté for 2 minutes until warm.
  5. 5
    Add milk and bring to a simmer. Continue to simmer for about 7 minutes until butternut squash is soft.
  6. 6
    Meanwhile, cook pasta according to the package directions.
  7. 7
    Add tomatoes to sauce, season with salt and pepper and remove from heat.
  8. 8
    Drain and toss pasta with sauce. Finish with basil and serve.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies