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Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese

Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese

"This hearty, flavorful pasta is made even healthier with Barilla Veggie Farfalle, made with carrots and squash for an additional veggie boost."
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servings 513 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 174 mg
  • 7%

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. Bring a large pot of water to a boil.
  2. In a large skillet saute leek in olive oil until slightly browned.
  3. Add asparagus and saute until cooked through.
  4. Add roasted pepper *and season with salt and pepper.
  5. Cook pasta 1 minute less than the package directions.
  6. Drain pasta reserving 1 cup of the cooking water.
  7. Add cooking water to sauce and bring to a simmer.
  8. Add pasta to sauce and toss. Remove from heat.
  9. Add cheese and basil; toss to combine and serve.


  • *To roast peppers: rub with 2 tablespoons olive oil and bake in the oven at 400 degrees F for 40 minutes. Place in a paper bag for 10 minutes for easy peeling.

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It was a nice light dinner, I enjoyed it. I added some shallots and mushrooms just b/c I had them.