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Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese

Rated as 4.58 out of 5 Stars

"Roasted squash and Brussels sprouts with sauteed chopped kale are tossed with cooked farfalle pasta and lots of grated cheese for a hearty, cool-weather meal."
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35 m servings 431 cals
Original recipe yields 7 servings


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  1. Pre-heat oven to 425 degrees F.
  2. Toss squash and Brussels sprouts with olive oil in separate large mixing bowls. Arrange squash and Brussels sprouts in single layer on 2 separate baking sheets. Roast squash and Brussels sprouts separately until slightly browned and cooked through.
  3. Cook pasta according to package directions. Drain and reserve 1/2 cup of pasta cooking liquid.
  4. Meanwhile, saute garlic in 1 tablespoon of olive oil in a large skillet over medium heat until slightly yellow in color. Add kale and sauté for 3-4 minutes. Season with salt and pepper. Add pasta cooking liquid and bring to a simmer.
  5. Add pasta and roasted vegetables to skillet; toss. Top with parsley and cheese then serve.

Nutrition Facts

Per Serving: 431 calories; 15 g fat; 65 g carbohydrates; 14.6 g protein; 5 mg cholesterol; 156 mg sodium. Full nutrition

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Read all reviews 11
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I'm not really a fan of butternut squash, but roasting veggies makes them all delicious so I gave this a try, minus the kale because the husband refused to eat it. It's a bit time consuming with...

I made this with half of the indicated pasta, and it was plenty, IMO. I used romaine lettuce in place of the kale because I didn't have any but otherwise followed the ingredients. The vegetables...

While I love all the roasted veggies in the ingredients separate, I'm not sure I love them all together in this dish. I think the Brussels sprouts overpowered the flavor a little. I would have ...

I made with an enhanced rotell pasta, otherwise per directions. Came out well, with a nice roasted flavor. Using a good cheese is important.

YUM! This is a great dish for a meatless Monday or as a side dish with meat. We couldn't find the Barilla Plus Farfalle so we used mini farfale. I'm anxious to try the Plus though. I found a...

Used a yellow squash not butternut. Added salt and pepper to veggies before roasting. Added mushrooms and some green onions to garlic. Very good flavor. Will definitely make again.

This was a bit time consuming, but well worth it on a Friday night. I followed the recipe as written except I used shredded Parmesan instead of grated, and additional garlic as a personal prefer...

My husband and I just loved this! Our only complaint was that the kale is pretty tough if you only cook it for a short time. We'd opt for cooking it a bit longer (or maybe separately before pu...

Great recipe! Instead of EVOO, I used avocado oil. When I sautéed the garlic I used about 2 T cocoanut oil. It gave it a nice flavor. Also, since I love garlic, I used 4 cloves instead of 1....