Farfalle With Zucchini Butternut Squash And Pecorino Cheese Recipes

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FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT



Farfalle with Zucchini, Yellow Squash and Mint image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 9

12 ounces farfalle (butterfly-shaped pasta; also called bow ties)
1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion, trimmed, thinly sliced
1/2 garlic clove, finely chopped
2 small zucchini, scrubbed, trimmed, very thinly sliced
1 small yellow squash, scrubbed, trimmed, very thinly sliced
1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated Parmigiano-Reggiano or Pecorino Romano, plus more for topping

Steps:

  • Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
  • Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.

BAKED BUTTERNUT FOUR CHEESE FARFALLE WITH SAGE



Baked Butternut Four Cheese Farfalle with Sage image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound dry farfalle pasta
8 tablespoons unsalted butter, divided
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 cups finely mashed cooked butternut squash
8 ounces crumbled Gorgonzola cheese
8 ounces coarsely chopped Brie cheese (rind removed)
1 cup shredded fontina cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup finely chopped pecans
1/3 cup coarsely chopped fresh sage leaves
1 cup finely grated Gruyere cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Fill a large pot with salted water and bring to a boil. Add pasta to water and cook for 8 minutes, or until al dente; drain well, and reserve in a large mixing bowl.
  • Melt 6 tablespoons of butter in a large saucepan over medium heat. Add the garlic, and cook for 1 minute, or until golden. Whisk in flour and cook for 1 additional minute. Whisk in milk, and butternut squash, and bring mixture to a low boil. Reduce heat to low, whisk in Gorgonzola, Brie, fontina, salt, and pepper, until cheese is melted, about 3 to 4 minutes.
  • Pour cheese sauce over the pasta and stir well to combine. Divide the pasta mixture into buttered individual gratin dishes or a buttered 13 by 9-inch baking dish. Sprinkle pecans and sage over pasta; melt the additional 2 tablespoons butter, and drizzle evenly over the top. Sprinkle Gruyere over the pecans and sage.
  • Bake for 23 to 25 minutes, or until golden brown and bubbly. Cool 5 minutes before serving.

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