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Barilla Whole Grain Penne with Asparagus, Butternut Squash, Oven-Dried Tomatoes and Crispy Prosciutto


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forma
TYPE
First course


Ingredients for 4 people


1 box BARILLA Whole Grain Penne
1 pint cherry tomatoes halved and seeded
4 tablespoons extra virgin olive oil
1 small onion diced
1 small butternut squash diced in large pieces
1 bunch asparagus sliced on a ½ inch bias
to taste salt
to taste black pepper
½ cup Parmigiano Reggiano cheese
grated
3 ounces prosciutto rendered


Ingredients


asparagus
cherry tomato
extra-virgin olive oil
onion
Parmigiano Reggiano Cheese
prosciutto crudo

Preparation minutes preparation + minutes cooking

1
PRE-HEAT oven to 220°F. PLACE cherry tomatoes on a baking sheet. DRY tomatoes in the oven for 2 hours.

2
BRING a large pot of water to a boil. COOK pasta according to package directions.

3
Meanwhile, HEAT olive oil in a large skillet over medium heat.

4
ADD onions and sauté for 2-3 minutes or until lightly browned. ADD squash and sear until brown, about 3-4 minutes. ADD asparagus to the skillet. SAUTÉ for 2 minutes.

5
ADD oven-dried tomatoes and season with salt and pepper. ADD ½ cup pasta cooking water.

6
DRAIN pasta 1 minute short of required cooking time and add to sauce to finish cooking.

7
REMOVE from heat and toss with cheese. TOP with crispy prosciutto.


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