Farfalle with Roasted Winter Vegetables & Parmigiano-Reggiano Cheese

• 1 box Barilla PLUS Farfalle
• 1/2 small butternut squash, peeled, seeded and diced
• 1 pound Brussels sprouts, sliced into quarters
• 6 tablespoons extra virgin olive oil, divided
• 1 clove garlic, peeled and chopped
• 1 bunch kale, center stalk removed and sliced thin
• 1 tablespoon chopped fresh parsley
• 1/2 cup grated Parmigiano-Reggiano cheese
• salt and black pepper to taste

1. Pre-heat oven to 425 degrees F.
2. Toss squash and Brussels sprouts with olive oil in separate large mixing bowls.
3. Arrange squash and Brussels sprouts in single layer on 2 separate baking sheets.
4. Roast squash and Brussels sprouts separately until slightly browned and cooked through.
5. Cook pasta according to package directions.
6. Drain and reserve 1/2 cup of pasta cooking liquid.
7. Meanwhile, saute garlic in 1 tablespoon of olive oil in a large skillet over medium heat until slightly yellow in color.
8. Add kale and saute for 3-4 minutes.
9. Season with salt and pepper.
10. Add pasta cooking liquid and bring to a simmer.
11. Add pasta and roasted vegetables to skillet; toss.
12. Top with parsley and cheese then serve.

butternut squash, brussels, extra virgin olive oil, clove garlic, thin, parsley, cheese, salt

Taken from allrecipes.com/recipe/farfalle-with-roasted-winter-vegetables--parmigiano-reggiano-cheese/ (may not work)