farfalle with roasted winter vegetables & parmigiano-reggiano cheese

Ingredients

• Servings: 7
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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 sautã© 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.