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Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella

Rated as 4 out of 5 Stars

"You'll love the bright colors and variety of textures in this delicious pasta dish. Barilla Veggie pasta is made with squash and carrots for an additional veggie boost"
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servings 786 cals
Original recipe yields 4 servings


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  1. In a small bowl, combine 2 tablespoons olive oil, mozzarella and ricotta cheese, season with salt and pepper and set aside. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic in 4 tablespoons olive oil until slightly yellow in color. Add roasted peppers and saute for 2 minutes. Season with salt and pepper.
  3. Cook pasta according to package directions. Drain and toss with the sauce, basil and roasted pine nuts. To serve, arrange individual bowls and place 1 spoon full of cheese mixture inside the bowl. Top with pasta mixture and serve.

Nutrition Facts

Per Serving: 786 calories; 41.1 g fat; 72.2 g carbohydrates; 34.4 g protein; 55 mg cholesterol; 689 mg sodium. Full nutrition

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