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