Average: 3 (1 vote)
Active time
30 minutes
Total time
30 minutes
7 Servings

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



⅓ cup grated Pecorino cheese

  1. 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.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and oregano and sauté for 1-2 minutes.
  3. Add the butternut squash and sauté for another 6-8 minutes, or until lightly browned and softened.
  4. Add the zucchini and sauté for 1-2 minutes. Season with salt and pepper to taste.
  5. Add 1 cup of the pasta cooking liquid to the sauce and bring to a simmer.
  6. Toss the drained pasta with the sauce and cheese.

Recipe and photo courtesy of Barilla


Calories: 350
Fat: 8g
Saturated Fat: 2g
Sodium: 80mg
Carbohydrate: 64g
Fiber: 9g
Protein: 12g

Yield: 7 Servings

How'd it Taste?

Linda R
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".
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

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