Farfalle With Zucchini Butternut Squash And Pecorino Cheese Recipes

FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT

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

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.