Fall-Inspired Barilla® Pasta Dinners
Four varieties of Barilla® pasta including penne, farfalle, fettuccine, and spaghetti are the star ingredients in these quick and easy fall dinner recipes. Butternut squash, pine nuts, Italian sausage, pesto, and homemade Alfredo sauce add texture, flavor, and color to each of the 5 recipes. Make a quick weeknight pasta dinner or serve as an easy main dish for dinner parties. You will stay warm on chilly nights using these comforting pasta recipes brought to you by Barilla®!
Meal Plan Recipes
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Warm Mediterranean Penne Pasta
Zucchini, red bell pepper, fennel, squash, and asparagus are tossed with red wine vinegar and fresh oregano in this Mediterranean-inspired warm pasta salad recipe. Goat cheese adds a hint of creaminess to the dish making it a nicely balanced plant-based meal perfect for lunch or dinner.
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Barilla® Farfalle Alfredo With Butternut Squash
Butternut squash and sage are the epitome of fall flavors in this vegetarian farfalle pasta dish. Homemade Alfredo sauce and Parmesan cheese give the meal richness while the squash adds a pop of color and texture. Make this recipe any night of the week for a warm and comforting meal.
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Farfalle With Italian Sausage
Italian sausage and broccoli are the star ingredients in this any-time-of-the-year farfalle pasta recipe. Mix the final product with Barilla® pesto and fresh mozzarella cheese and you’ve got a crowd-pleasing dish your family and friends will love. Pour a glass of wine or sparkling water alongside your meal and your night will be complete.
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Barilla® Fettuccine With Pesto, Arugula, Butternut Squash And Asiago Cheese
Fettuccine is transformed into a fall-inspired meal when mixed with butternut squash and Barilla® pesto. Asiago cheese and arugula bring it all together at the end adding some spice and tang to each bite. Make this meal for the vegetarians and carnivores in your life and you’ll have them asking for the recipe.
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Barilla® Spaghetti With Roasted Red Peppers, Spinach And Pine Nuts
Spaghetti gets a pop of flavor and color from roasted red peppers and spinach in this quick and easy recipe. Pecorino cheese and pine nuts give a bit of richness and crunch, perfect for a vegetarian meal. This recipe is great for a quick weeknight dinner and is fancy enough for a dinner party main dish alongside a green salad!
Alli Shircliff
Alli is a Certified Nutritionist and yoga instructor that talks about nutrition on a weekly YouTube show for Relish. She has loved food and nutrition since taking her first health class in the fourth grade. She got her Master of Science in Nutrition degree from Bastyr University and worked in nutrition research at the University of Washington Medical Center for over 8 years. She worked as a recipe editor and nutritionist for two prominent food websites and has been teaching yoga since 2013. She was a judge on the cooking show Dinner Spinner on the CW. She is always ready for a long walk, a glass of wine, and a good book.