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Barilla® Tri-Color Penne Pasta Salad with Roasted Veggies & Shredded Parmigiano Cheese


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Barilla® Tri-Color Penne Pasta Salad with Roasted Veggies & Shredded Parmigiano Cheese
PREPARATION TIME
30 minutes

DIFFICULTY
Easy

TYPE
Summer Pasta Salad


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Tri-Color Penne
8 tablespoons extra virgin olive oil
Salt and black pepper to taste
1 small butternut squash diced
1 bunch asparagus cut on a thin bias
1 head fennel sliced thin
2 each roasted red bell peppers diced
2 each Portobello mushrooms diced
2 tablespoons lemon Juice
1 small red onion diced
1 teaspoon fresh oregano chopped
½ cup Parmigiano-Reggiano cheese shredded



Preparation 15 minutes preparation + 15 minutes cooking
1. BRING a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time

2. DRAIN and toss with 1 tablespoon olive oil and place on a sheet tray to cool down

3. ROAST the vegetables separately on sheet trays seasoned with salt, pepper and olive oil until they are lightly browned and cooked through

4. Once the vegetables are cool, COMBINE pasta and vegetables in a large bowl, add remaining olive oil, lemon juice, oregano and toss to combine

5. Once combined, TOP with cheese