Farfalle with Butternut Squash

5 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Claire Spollen 
Yield
Serves 6 (serving size: about 1 cup)
By Joanne Weir and Joanne Weir
November 2014
RECIPE BY Cooking Light

A tasty bow tie recipe makes for a quick and easy weeknight meal. Packed with protein and fiber in the form of walnuts and butternut squash, this heart-healthy pasta dish can be on your table in 20 minutes!

Ingredients

  • 3 cups cubed peeled butternut squash (about 1 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup walnut halves
  • 8 ounces uncooked farfalle (bow tie pasta)
  • 1 1/2 cups organic vegetable stock
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon minced fresh sage
  • 2 ounces vegetarian Parmesan cheese, shaved (about 1/2 cup)

Nutritional Information

  • Calories 317
  • Fat 13.3g
  • Satfat 2.9g
  • Monofat 4.8g
  • Polyfat 4.6g
  • Protein 11g
  • Carbohydrate 41g
  • Fiber 3g
  • Cholesterol 8mg
  • Iron 2mg
  • Sodium 292mg
  • Calcium 164mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400° for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400° for 5 minutes or until toasted. Cool slightly; coarsely chop walnuts.

Step 3

Cook pasta according to package directions, omitting salt and fat. Drain.

Step 4

Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Just ok

dhorvath
February 08, 2017
The squash took twice as long to roast completely.  I substituted feta in place of the parmesan.  The family was just ho hum for this.  We really prefer CL's Bacon and Butternut Pasta from March 2010.  Not vegetarian, obviously, but this dish tonight really seemed to lack some flavor.

Delish

daneanp
September 13, 2015
Nothing bland about this dish. My store doesn't stock white balsamic vinegar, so when recipes call for it I always use the regular balsamic. Followed recipe, except for adding a dash of salt to the balsamic sauce during the simmer and using regular Parmesan cheese. Served with the browned butter lemon Brussels sprouts pictured above, which went well with this Satisfying meatless meal.

Delicious

sharird
August 31, 2015
I substituted a few things because of what I had available- I used white wine instead of balsamic, dried sage, and toasted almonds instead of the walnuts and it was fantastic.

bland

framingham
March 17, 2015
I don't know why this got such high marks - I thought it was very bland - will not make again.

sharird's Review

steponme
December 29, 2014
This was really good, but not 5 stars.

dhorvath's Review

JaninBaltimore
October 29, 2014
Ridiculously good!!

framingham's Review

blubberfish28
October 28, 2014
I made this last night and it was excellent. I used regular balsamic (makes sauce a little darker but not overly so.) Don't leave out the vinegar...it is key. I used torn arugula instead of parsley and would highly recommend this. I added a sprinkle (maybe 1/4C) of goat cheese along with the parm at the end, and it gave the dish a wonderful creamy richness. Also loved the toasted walnuts. Would highly recommend.