Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

"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

30 m servings 392 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 103 mg
  • 4%

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.

Directions

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  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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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...

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...

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 me...

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...

This recipe was very bland. I added some cream,butter and Parmesan cheese just to give it flavor.

This was very good. A few other reviewers noted the lack of sauce. This is not supposed to be a "saucy" pasta. I made a few tweaks to mine: I used fresh sage instead of oregano, fried and then c...

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