ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW

ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW

ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK

Visit Whole Grains Council

Recipes

Farfalle with Zucchini, Butternut Squash & Pecorino Cheese

Affordable Quick & Easy Mediterranean Diet Traditional Cheese Vegetarian & Vegan Diet Main Course Vegetarian

This family-friendly meal makes a great vegetarian option for a weeknight dinner.

(2)

Leave a comment

Ingredients

1 (14.5-ounce) box farfalle (bow-ties) pasta, preferably whole grain

3 tablespoons extra-virgin olive oil

1 garlic clove, chopped

1 teaspoon fresh oregano, chopped

1 butternut squash, diced into large pieces

2 zucchinis, sliced into half moons

Salt

Pepper

⅓ cup grated Pecorino cheese

Instructions

Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve one cup of the pasta water.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and oregano and sauté for 1-2 minutes.
Add the butternut squash and sauté for another 6-8 minutes, or until lightly browned and softened.
Add the zucchini and sauté for 1-2 minutes. Season with salt and pepper to taste.
Add 1 cup of the pasta cooking liquid to the sauce and bring to a simmer.
Toss the drained pasta with the sauce and cheese.

Recipe and photo courtesy of Barilla

How’d it Taste?

Trachelle says:

May 5, 2022 at 12:58 pm

My entire family loved it, especially my four year old.

Reply
Tamia says:

May 20, 2021 at 4:33 pm

What sauce?

Reply
- Katherine-Oldways says:
  
  May 20, 2021 at 7:58 pm
  
  Hi Tamia, the sauce is referring to the vegetable sauté with the pasta water. Let us know how it goes if you try it!
  
  Reply
Linda R says:

August 7, 2017 at 1:27 am

I liked the vegetable rich dish, but adding a cup of pasta cooking water to the vegetable saute dish does not really constitute a “sauce”.

Reply
- Cynthia says:
  
  August 12, 2017 at 3:45 pm
  
  Hi Linda. Making a silky sauce for pasta by adding back the pasta water is a time-honored technique. What you’re doing is combining the starch in the water with the olive oil you’ve already put in the pan. If you’d like to learn more about this approach, you might enjoy this article: http://www.bonappetit.com/story/save-your-pasta-water
  
  Reply

Review this Recipe Cancel reply