Barilla® ProteinPLUS® Farfalle

with Roasted Winter Vegetables and Parmigiano Reggiano Cheese



Ingredients for 7 people
  • 1 box Barilla® ProteinPLUS® 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


  1. 1
    Preheat oven to 425°F
  2. 2
    Toss squash and Brussels sprouts with olive oil in separate large mixing bowls
  3. 3
    Arrange squash and Brussels sprouts in single layer on 2 separate baking sheets
  4. 4
    Roast squash and Brussels sprouts separately until slightly browned and cooked through
  5. 5
    Bring a large pot of water to a boil; season with salt
  6. 6
    Cook pasta according to package directions
  7. 7
    Drain and reserve ½ cup of pasta cooking liquid
  8. 8
    Sauté garlic in 1 tablespoon of olive oil in a large skillet over medium heat until slightly yellow in color
  9. 9
    Add kale and sauté for 3-4 minutes
  10. 10
    Season with salt and black pepper
  11. 11
    Add pasta cooking liquid and bring to a simmer
  12. 12
    Add roasted vegetables
  13. 13
    Combine pasta with the vegetable mixture in a large mixing bowl
  14. 14
    Top with parsley and cheese before serving

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