Barilla® Protein+™ Farfalle

with Roasted Winter Vegetables and Parmigiano Reggiano Cheese

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Ingredients for 7 people
  • 1 box Barilla® Protein+™ Farfalle
  • ½ small butternut squash peeled seeded and diced
  • 1 pound Brussels sprouts sliced in quarters
  • 6 tablespoons extra virgin olive oil divided
  • 1 clove garlic peeled and chopped
  • 1 bunch kale center stalk removed and sliced thin
  • 1 tablespoon fresh parsley chopped
  • ½ cup Parmigiano-Reggiano cheese grated
  • Salt and black pepper to taste
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  • Preheat oven to 425°F
  • Toss squash and Brussels sprouts with olive oil in separate large mixing bowls
  • Arrange squash and Brussels sprouts in single layer on 2 separate baking sheets
  • Roast squash and Brussels sprouts separately until slightly browned and cooked through
  • Bring a large pot of water to a boil; season with salt
  • Cook pasta according to package directions
  • Drain and reserve ½ cup of pasta cooking liquid
  • Sauté garlic in 1 tablespoon of olive oil in a large skillet over medium heat until slightly yellow in color
  • Add kale and sauté for 3-4 minutes
  • Season with salt and black pepper
  • Add pasta cooking liquid and bring to a simmer
  • Add roasted vegetables
  • Combine pasta with the vegetable mixture in a large mixing bowl
  • Top with parsley and cheese before serving
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