Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella

Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella

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"You'll love the bright colors and variety of textures in this delicious pasta dish. Barilla Veggie pasta is made with squash and carrots for an additional veggie boost"
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servings 786 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 72.2g
  • 23%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a small bowl, combine 2 tablespoons olive oil, mozzarella and ricotta cheese, season with salt and pepper and set aside. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic in 4 tablespoons olive oil until slightly yellow in color. Add roasted peppers and saute for 2 minutes. Season with salt and pepper.
  3. Cook pasta according to package directions. Drain and toss with the sauce, basil and roasted pine nuts. To serve, arrange individual bowls and place 1 spoon full of cheese mixture inside the bowl. Top with pasta mixture and serve.


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