Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese Recipe

Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese Recipe

  • 1 box Barilla® PLUS® Farfalle
  • 1/2 small butternut squash, peeled, seeded and diced
  • 1 pound Brussels sprouts, sliced into quarters
  • 6 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, peeled and chopped
  • 1 bunch kale, center stalk removed and sliced thin
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • salt and black pepper to taste
  1. Pre-heat oven to 425 degrees F.
  2. Toss squash and Brussels sprouts with olive oil in separate large mixing bowls. Arrange squash and Brussels sprouts in single layer on 2 separate baking sheets. Roast squash and Brussels sprouts separately until slightly browned and cooked through.
  3. Cook pasta according to package directions. Drain and reserve 1/2 cup of pasta cooking liquid.
  4. Meanwhile, saute garlic in 1 tablespoon of olive oil in a large skillet over medium heat until slightly yellow in color. Add kale and sauté for 3-4 minutes. Season with salt and pepper. Add pasta cooking liquid and bring to a simmer.
  5. Add pasta and roasted vegetables to skillet; toss. Top with parsley and cheese then serve.
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