Barilla Pasta: Fall & Family Recipes
A comforting and easy fall pasta dish featuring Barilla Farfalle, vibrant roasted seasonal vegetables, and a flavorful pesto sauce, perfect for a family meal.
Ingredients
- 250 g Barilla Farfalle pasta
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets small
- 1/2 cup butternut squash cubed
- 2 tbsp olive oil
- 1/2 cup Barilla Pesto sauce
- 1/4 cup Parmesan cheese grated (optional)
Instructions
- Preheat oven to 200°C (400°F). On a baking sheet, toss cherry tomatoes, broccoli florets, and butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
- While vegetables are roasting, bring a large pot of salted water to a boil. Add Barilla Farfalle pasta and cook according to package directions until al dente (about 10-11 minutes). Drain, reserving about 1/2 cup of pasta water.
- In a large bowl, combine the cooked Farfalle pasta, roasted vegetables, and Barilla Pesto sauce. If needed, add a tablespoon or two of the reserved pasta water to achieve a desired consistency.
- Toss gently to ensure all ingredients are well combined and coated with pesto. Serve immediately, garnished with grated Parmesan cheese if desired.
Notes
For an extra protein boost, add grilled chicken or chickpeas. You can also vary the vegetables based on what's in season, such as zucchini, bell peppers, or asparagus. A sprinkle of chili flakes adds a nice kick.