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

Rated as 4.5 out of 5 Stars

"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.