Farfalle with Zucchini, Butternut Squash and Pecorino Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Hearty butternut squash and zucchini tossed with PLUS multigrain pasta and Pecorino cheese and fresh oregano make a quick, healthy, and delicious weeknight meal. Ingredients:
1 box barilla plus farfalle |
4 tablespoons extra virgin olive oil |
1 clove garlic, chopped |
1 teaspoon fresh oregano, chopped |
1 butternut squash, diced into large pieces |
2 zucchini, sliced into half moons |
salt to taste |
black pepper to taste |
1/3 cup pecorino cheese, grated |
Directions:
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 sauce 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.
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