Farfalle with Zucchini, Butternut Squash and Pecorino Cheese Recipe - Allrecipes.com
Farfalle with Zucchini, Butternut Squash and Pecorino Cheese Recipe
  • READY IN 30 mins

Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
  3. Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
  4. Add 1 cup of cooking liquid to the skillet and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2013

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!

Most Helpful Critical Review
Mar 07, 2013

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.


11 Ratings

Apr 04, 2013

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.

Mar 23, 2013

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!

Feb 26, 2013

Delicious! I added some turkey sausage for more protein boost. My husband loved it and the recipe made enough for leftovers the next day.

Nov 10, 2014

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!

May 04, 2015

Bland. Would taste better if used more spices, or added stock or stewed tomatoes at the beginning. Half the recipe.

Jan 21, 2014

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.


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  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 67.3 g
  • 22%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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