Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese
brussels sprouts, cheese, squash, kale, parsley, garlic
Ingredients
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
Directions for Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese Recipe
Pre-heat oven to 425 degrees F. 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. Cook pasta according to package directions. Drain and reserve 1/2 cup of pasta cooking liquid. 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. Add pasta and roasted vegetables to skillet; toss. Top with parsley and cheese then serve.
Read the full directions on Allrecipes.com
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