Barilla recipes Veggie

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Barilla® Veggie Penne with Roasted Butternut Squash, Fennel, Grape Tomatoes and Toasted Pistachios


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Barilla® Veggie Penne with Roasted Butternut Squash, Fennel, Grape Tomatoes and Toasted Pistachios
PREPARATION TIME
35 minutes

DIFFICULTY
Easy

TYPE
First course


TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1 box Barilla® Veggie Penne
3 tablespoons extra virgin olive oil
2 cups butternut squash small diced
Salt and black pepper to taste
1 leek cut in thin rounds
1/2 fennel bulb sliced thin
1 pint grape tomatoes halved
2 tablespoons toasted pistachios chopped
garnish fennel frond



Preparation 20 minutes preparation + 15 minutes cooking
1. PRE-HEAT oven to 425F

2. On a baking sheet, SEASON butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven for 15 minutes

3. Meanwhile in a skillet SAUTE leeks with the remaining olive oil until they turn golden

4. ADD fennel and grape tomatoes, cook over high heat for three minutes

5. SEASON with salt and pepper and stir in roasted butternut squash

6. COOK pasta 2 minutes under the recommended cooking time on package directions, reserving one cup of cooking water

7. TOSS pasta for two minutes with the veggie sauce and 1/2 cup cooking water

8. REMOVE from heat

9. Place pasta in serving dish, top with pistachios and garnish with fennel fronds