Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese

1. 1

   Pre-heat oven to 425 degrees F.

2. 2

   Toss squash and Brussels sprouts with olive oil in separate large mixing bowls.

3. 3

   Arrange squash and Brussels sprouts in single layer on 2 separate baking sheets.

4. 4

   Roast squash and Brussels sprouts separately until slightly browned and cooked through.

5. 5

   Cook pasta according to package directions.

6. 6

   Drain and reserve 1/2 cup of pasta cooking liquid.

7. 7

   Meanwhile, saute garlic in 1 tablespoon of olive oil in a large skillet over medium heat until slightly yellow in color.

8. 8

   Add kale and saute for 3-4 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Add pasta cooking liquid and bring to a simmer.

11. 11

    Add pasta and roasted vegetables to skillet; toss.

12. 12

    Top with parsley and cheese then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.