Farfalle with Zucchini, Butternut Squash and Pecorino Cheese

Ingredients

• 7 servings bell pepper black to taste
• 1 large butternut squash diced
• 4 tablespoons olive oil extra virgin 
• 1 box barilla plus farfalle 
• 1 clove garlic chopped
• 1 teaspoon oregano fresh chopped
• 0.3 cup pecorino cheese grated
• 7 servings salt to taste
• 2  zucchini sliced into half moons

Equipment

• frying pan
• pot

Directions

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. Season with salt and pepper.
5. Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
6. Add 1 cup of cooking liquid to the sauce and bring to a simmer.
7. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy.
8. Remove from heat and toss with cheese.