Recipe by Barilla
"Hearty butternut squash and zucchini tossed with PLUS multigrain pasta and Pecorino cheese and fresh oregano make a quick, healthy, and delicious weeknight meal."
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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
We are not normally squash eaters. We ended up with some butternut squash from some family members and thought we would try it out. We have never cooked it before but we are adventurous. WE LOVE THIS RECIPE!! I have 5 kids and almost everyone had seconds! We did not even have to double the recipe for our family of 7; it was perfect. We did not have any farfalle pasta on hand, so we used Rotini instead. Everything else was as the recipe called, except I used extra garlic. I swear, if this recipe doesn't taste good to you it is because you didn't season it to your taste as it instructs you to do. Excellent recipe and we will use it again!
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.
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!
Delicious! I added some turkey sausage for more protein boost. My husband loved it and the recipe made enough for leftovers the next day.
I tried this on friends last night and it was delish! Small changes - I cooked the pasta in half-and-half water and chicken broth, added some red bell pepper, and substituted fresh Parmesan for the Pecorino. As for the sauce that many find missing, it is formed by the starch and sugar from the squash blending with the olive oil as you saute it. Try sauteing your vegetables in a wok to better concentrate the juices. This recipe is a keeper!
Bland. Would taste better if used more spices, or added stock or stewed tomatoes at the beginning. Half the recipe.
There was no 'sauce' created even tho I followed the recipe to the T. The butternut squash overpowered the zucchini to make it an overly sweet dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Farfalle with Zucchini, Butternut Squash and Pecorino Cheese
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 95
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