Barilla Protein+™ Farfalle with Tuscan Herb Sauce, Brussels Sprouts, Butternut Squash & Romano Cheese2015-02-19
The sweetness of the squash works well with the slightly bitter Brussels sprouts. Oregano and marjoram flavor the vegetable-packed tomato sauce.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Blanch the Brussels sprouts in boiling water. Shock them in cold water and then quarter them.
For each serving, to order: Reheat 1 cup pasta in simmering water.
In a saute pan, cook 1/2 cup squash with about 1 Tbsp oil until the squash is lightly browned.
Add 1 oz. Brussels sprouts and sear them to lightly brown.
Add a pinch of garlic and saute for 1 minute, then stir in 3 oz. Herb Sauce and about 1 Tbsp. pasta cooking water to thin the sauce. Season with salt and pepper.
Drain the pasta and toss it with the sauce. Plate and garnish with 1 Tbsp. cheese and a sprinkle of parsley.
Chef Recommended Cuts
- PLUS® Farfalle
- PLUS® Penne
- Whole Grain Farfalle
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.