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Tuscan Squash and Herb Farfalle

Dairy Farmers of Canada
Add to Calendar 06/27/2017 10:00 AM 06/27/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 tbsp (15 mL) butter
4 cloves garlic, minced
1 onion, cut in half and sliced
2 tsp (10 mL) dried sage
1/2 tsp (2 mL) dried rosemary, crumbled
1/8 tsp (0.5 mL) hot pepper flakes
Salt and pepper
4 cups (1 L) cubed peeled butternut squash (1 small)
12 oz (375 g) farfalle (bow ties) or other short pasta
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) Milk
1/2 cup (125 mL) sliced drained roasted red bell peppers
2 tbsp (30 mL) white wine vinegar
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese

Yields: 4 to 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/tuscan-squash-and-herb-farfalle?source=calendar
Tuscan Squash and Herb Farfalle true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 20 - 25 mins
  • Yields 4 to 6 servings

Put the pot of water on to boil and prepare the vegetables and you’ll have this restaurant-calibre pasta dish ready in no time! You’ll be so impressed it’s so easily from scratch.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 20 - 25 mins
  • Yields 4 to 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 tbsp (15 mL) butter
4 cloves garlic, minced
1 onion, cut in half and sliced
2 tsp (10 mL) dried sage
1/2 tsp (2 mL) dried rosemary, crumbled
1/8 tsp (0.5 mL) hot pepper flakes
Salt and pepper
4 cups (1 L) cubed peeled butternut squash (1 small)
12 oz (375 g) farfalle (bow ties) or 
other short pasta
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) Milk
1/2 cup (125 mL) sliced drained roasted red bell peppers
2 tbsp (30 mL) white wine vinegar
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese

Preparation

In a large skillet, melt butter over medium heat. Add garlic, onion, sage, rosemary, hot peppers flakes, 1/2 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper; sauté for 5 min or until onion is tender. Stir in squash and 1 cup (250 mL) water. Cover and boil for 10 to 15 min or until squash is almost tender.

Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions, until tender but firm. Drain and return to pot.

Whisk flour into milk and stir into skillet. Cook, stirring often, for about 5 min or until slightly thickened and squash is tender. Stir in peppers and vinegar. Add to pasta; toss to coat.

Spoon into bowls and sprinkle with Parmesan cheese.

Tips

Save preparation time by buying pre-peeled, pre-cut squash. It’s often available in the produce department at the supermarket. You’ll need 1 lb (500 g).

For the Adventurous: Use 2 tbsp (30 mL) chopped fresh sage and 1 tsp (5 mL) chopped fresh rosemary instead of the dried. Add crisply cooked pancetta or prosciutto with the cheese.

 Healthy Eating Tip: Canadians need nutritional help in two key areas; getting more veggies and fruit and drinking and eating more milk products. This main meal is a super way to get both, so plan on serving this often

49 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 389 Calories
Protein: 16 g
Carbohydrate: 68 g
Fat: 6 g
Fibre: 4.6 g
Sodium: 358 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 25 % / 271 mg
Selenium: 92 %
Folate: 87 %
Vitamin A: 58 %
Thiamin: 55 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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