Barilla recipes Veggie

google plus pinterest facebook twitter

Barilla® Veggie Rotini with Roasted Butternut Squash, Oven Dried Cherry Tomatoes, Parmigiano Reggiano, and Crispy Kale


Big Image
Barilla® Veggie Rotini with Roasted Butternut Squash, Oven Dried Cherry Tomatoes, Parmigiano Reggiano, and Crispy Kale
PREPARATION TIME
2 hours

DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Veggie Rotini
1 small butternut squash diced
4 tablespoons extra virgin olive oil
1 small yellow onion diced
2 pints cherry tomatoes oven dried
½ cup Parmigiano-Reggiano cheese grated
½ bunch kale leaves washed
salt and black pepper to taste



Preparation 2 hours preparation + 15 minutes cooking
1. PRE-HEAT oven to 375° F

2. BRING a large pot of water to a boil, season with salt

3. COMBINE butternut squash with 2 tablespoons of olive oil in a medium mixing bowl, season with salt and pepper

4. ARRANGE squash in single layer on a sheet pan

5. ROAST for about 20 minutes or until nice and brown

6. SAUTE onions in a large skillet over medium heat with remaining olive oil, about 3-4 minutes or until opaque

7. ADD butternut squash and cherry tomatoes

8. COOK pasta according to the package directions, reserve one cup of the cooking water

9. ADD cooking water to the sauce, bring to a simmer

10. DRAIN pasta and toss it with the sauce

11. REMOVE skillet from the flame, top with cheese and crispy kale before serving