Photo: Joseph Gonzalez
Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese
8 ingredients
4 servings
openrecipes
"This hearty, flavorful pasta is made even healthier with Barilla Veggie Farfalle, made with carrots and squash for an additional veggie boost."
Estimated Nutrition (whole recipe, rough)
341
Calories
12g
Protein
24g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box Barilla® Veggie Farfalle
- 4 tablespoons extra virgin olive oil
- 1 leek, diced
- 1 bunch asparagus, sliced thin on a bias
- 2 roasted red bell peppers*, diced
- Salt and black pepper to taste
- 1/2 cup Parmigiano Reggiano cheese, grated
- 5 leaves basil, cut chiffonade style
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes