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Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese
- 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
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 19g|
|Saturated Fat 3.7g|
|Total Carbohydrate 71.6g|
|Dietary Fiber 6.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|