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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

"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

See full nutrition

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.

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{{model.addEditText}} Print
  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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