Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese Recipe - Allrecipes.com
Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese Recipe

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

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
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Footnotes

  • *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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Reviews More Reviews

Aug 18, 2013

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

 

2 Ratings

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Nutrition

  • Calories
  • 513 kcal
  • 26%
  • Carbohydrates
  • 71.6 g
  • 23%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 271 mg
  • 11%

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

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