Farfalle with Zucchini, Butternut Squash and Pecorino Cheese Recipe

Farfalle with Zucchini, Butternut Squash and Pecorino Cheese Recipe

  • 1 box Barilla PLUS Farfalle
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 butternut squash, diced into large pieces
  • 2 zucchini, sliced into half moons
  • Salt to taste
  • Black pepper to taste
  • 1/3 cup Pecorino cheese, grated
  1. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
  3. Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
  4. Add 1 cup of cooking liquid to the skillet and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.
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