Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

• 1 box Barilla PLUS Farfalle
• 4 tablespoons extra virgin olive oil
• 1 clove garlic, chopped
• 1 teaspoon fresh oregano, chopped
• 1 butternut squash, diced into large pieces
• 2 zucchini, sliced into half moons
• Salt to taste
• Black pepper to taste
• 1/3 cup Pecorino cheese, grated

1. Bring a large pot of water to a boil.
2. In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes.
3. Add butternut squash and saute for 8-10 minutes.
4. Add zucchini and saute for 2 minutes.
5. Season with salt and pepper.
6. Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
7. Add 1 cup of cooking liquid to the skillet and bring to a simmer.
8. Add cooked pasta to the sauce and cook for 1 minute.
9. The sauce should become creamy.
10. Remove from heat and toss with cheese.

extra virgin olive oil, clove garlic, fresh oregano, butternut squash, zucchini, salt, black pepper, pecorino cheese

Taken from allrecipes.com/recipe/farfalle-with-zucchini-butternut-squash-and-pecorino-cheese/ (may not work)