"Hearty butternut squash and zucchini tossed with PLUS multigrain pasta and Pecorino cheese and fresh oregano make a quick, healthy, and delicious weeknight meal." — Barilla
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Barilla PLUS Farfalle
extra virgin olive oil
fresh oregano, chopped
butternut squash, diced into large pieces
zucchini, sliced into half moons
Salt to taste
Black pepper to taste
Pecorino cheese, grated
I actually made this recipes exactly as printed. I enjoyed the Pecorino but it was twice the cost of fresh Parmesan which was a shocker. I believe it would be better with smaller pieces of the butternut squash. I found most had not cooked long enough. I would have liked more zucchini too. When I had leftovers for lunch the next day I sprinkled more cheese on it. It is a strong flavor so I was careful not to add too much. Also, I did not have fresh oregano but I felt the dried worked fine.
DELICIOUS! I added sun dried tomatoes and used feta instead of pecorino. I first orasted the squash with the onions. I added this to the pan sauteed zucchini. It was a light and delicious meal my whole family loved!
Maybe I didn't give this recipe a fair trial because I changed 2 ingredients - I did't have Barilla's Farfalle and I didn't have Percorino cheese. I used shell shaped noodles and Parmesan cheese and mozzarella.
I followed all the rest of the recipe until it said to put the noodles in the sauce. What sauce?! There isn't a sauce that was made... So I added stewed tomatoes.
What I made tasted great.
Delicious! I added some turkey sausage for more protein boost. My husband loved it and the recipe made enough for leftovers the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Farfalle with Zucchini, Butternut Squash and Pecorino Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 167
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