1 box Barilla® Cut Macaroni
4 tablespoons extra virgin olive oil
1 small onion, diced
1 clove garlic
1 small butternut squash, diced
2 Cups, baby arugula
Salt and black pepper to taste
½ cup Feta cheese, crumbled
Optional elements to dial up the flavour profile to your taste!:
White kidney canned beans or Chickpeas (canned) – 1 can Drained
Finishing glaze: Balsamic Finishing Glaze for a traditional flavour boost or Fusion Curry Balsamic Glaze for an exciting twist!
Bring a large pot of water to a boil.
In a large skillet, heat olive oil and sauté onions for 3-4 minutes. Add whole garlic clove and sauté an additional 1-2 minutes.
Add butternut squash and sauté for 4-5 minutes. Season with salt and pepper and remove the garlic.
Cook pasta according to package directions. Reserve ¾ cup of the pasta cooking water then drain.
Toss pasta with sauce and cooking water until ½ the liquid has evaporated, add the beans and let them warm through, about 1 minute.
Remove the skillet from the heat and stir in cheese and arugula then drizzle with Glaze.