Barilla Vegetable Penne
From infoforyourlife 8 years ago
- 30 minutes to make
- Serves 8
Embrace the earth's natural rhythms and stock up on in-season vegetables. It's a win-win – seasonal produce is supplied in high quantities, which lowers the market price and saves you money. Zucchini, bell peppers, carrots and sweet potatoes are just some of the delicious foods that are best in the fall. Read more Slice them, dice them and pair them with your favourite pasta dishes. See less
Ingredients
- • 1 box Barilla Protein PLUS Penne shopping list
- • 3 tbsp extra virgin olive oil shopping list
- • 2 cups butternut squash, small diced shopping list
- • 1 leek cut in thin rounds shopping list
- • 1/2 fennel bulb sliced thin shopping list
- • 1 pint grape tomatoes, halved shopping list
- • 2 tbsp toasted pistachios, chopped shopping list
- • Salt and pepper to taste shopping list
How to make it
- Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, sauté leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes. Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water. Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.
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