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Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese

"This hearty, flavorful pasta is made even healthier with Barilla Veggie Farfalle, made with carrots and squash for an additional veggie boost."
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servings 513 cals
Original recipe yields 4 servings

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  1. Bring a large pot of water to a boil.
  2. In a large skillet saute leek in olive oil until slightly browned.
  3. Add asparagus and saute until cooked through.
  4. Add roasted pepper *and season with salt and pepper.
  5. Cook pasta 1 minute less than the package directions.
  6. Drain pasta reserving 1 cup of the cooking water.
  7. Add cooking water to sauce and bring to a simmer.
  8. Add pasta to sauce and toss. Remove from heat.
  9. Add cheese and basil; toss to combine and serve.


  • *To roast peppers: rub with 2 tablespoons olive oil and bake in the oven at 400 degrees F for 40 minutes. Place in a paper bag for 10 minutes for easy peeling.

Nutrition Facts

Per Serving: 513 calories; 19 g fat; 71.6 g carbohydrates; 17.7 g protein; 9 mg cholesterol; 174 mg sodium. Full nutrition

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It was a nice light dinner, I enjoyed it. I added some shallots and mushrooms just b/c I had them.