Just five ingredients to a flavorful and satisfying dinner.
- In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste, the farfalle, and the butternut squash; stir gently.
- Cook pasta and butternut squash 11 minutes; remove from heat and drain, reserving 1/2 cup pasta cooking water; set aside and keep warm.
- In the same large pot warm the alfredo sauce on low, stirring frequently.
- Stir pasta, squash, and sage into the Creamy Alfredo sauce. If needed, stir in up to 1/2 cup reserved pasta cooking water to reach desired consistency; serve topped with Parmesan.
Optional: Stir in shredded rotisserie chicken for a protein boost that doesn't require washing another dish.
Get more from
Passion For Pasta!