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Barilla® Mini Farfalle

with Butternut Squash, Fresh Tomatoes & Basil

  • 320
    CALORIES
  • 59.0g
    CARBOHYDRATE
  • 10.0g
    PROTEIN
  • 7.0g
    FAT
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  • Prep
  • Cook
  • Skill
    Casual
  • Diet
    Vegetarian


Ingredients

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



Made with

Mini Farfalle


Instructions

  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.

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