How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese?

You need 9 ingredients. The key ingredients include: 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, and more.

Farfalle with Roasted Winter Vegetables & Parmigian

Name: Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese recipe the whole family will love. Made with butternut squash, Br…

This Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese relies on simple, everyday ingredients such as box barilla plus farfalle, garlic, peeled and chopped and chopped fresh parsley. It comes together quickly and makes 4 servings, at about 324 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
324 kcal
Category
Pasta & Noodles

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Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese

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