Barilla recipes Whole Grain

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Barilla® Whole Grain Penne with Roasted Butternut Squash, Fennel & Carrots with Parmigiano Cheese


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Barilla® Whole Grain Penne with Roasted Butternut Squash, Fennel & Carrots with Parmigiano Cheese
DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 330
CARBOHYDRATE: 49.0g
PROTEIN: 11.0g
FAT: 12.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 7 people


1 BOX Barilla Whole Grain Penne
4 TABLESPOONS Extra Virgin Olive Oil Divided
2 CUPS Butternut Squash Cut Into 1/2 Inch Thick Sticks
2 CUPS Fennel Cut Into 1/2 Inch Thick Sticks
2 CUPS Carrots Cut Into 1/2 Inch Thick Sticks
1 SPRIG Fresh Rosemary
1 CLOVE Garlic Chopped
1/2 CUP Parmigiano-Reggiano Cheese



Preparation
1. PREHEAT oven to 425°F

2. TOSS vegetables with half the oil and season with salt and pepper

3. ADD rosemary and place in oven

4. ROAST for 25 minutes or until vegetables are soft

5. Meanwhile, BRING a large pot of water to a boil and season with salt

6. COOK pasta according to package directions

7. ADD remaining oil and chopped garlic to a large skillet, sauté for 1 minute or until slightly yellow in color

8. ADD vegetables to garlic

9. DRAIN pasta reserving half cup of liquid

10. TOSS pasta with sauce and reserved liquid

11. ADD cheese and toss again