Red Lentil Penne

with Butternut Squash, Heirloom Carrots, Marjoram & Walnuts

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Ingredients 4 Number of Servings

1 box Barilla® Red Lentil Penne

4 tablespoons extra virgin olive oil, divided

½ small yellow onion, chopped

1 small butternut squash, diced ½ inch

3 cups veggie broth

3 multicolor heirloom carrots, sliced

2 tablespoons fresh marjoram leaves

½ cup walnuts

Salt and black pepper to taste

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  • Bring a large pot of water to a boil, cook pasta according to package directions.

  • In a skillet sauté carrots with 1 tablespoon olive oil over high heat for three minutes, season with salt and pepper and set aside.

  • Meanwhile in a skillet sauté onion with 2 tablespoons olive oil for three minutes, add squash and broth, season with salt and pepper and bring to a simmer.
  • Simmer until squash is thoroughly cooked. 
  • Let cool down and process 1/3 of squash mixture in the blender until smooth then add  back to the skillet. Stir in carrots.
  • Drain pasta and toss with squash mixture, stir in marjoram leaves, top with walnuts and drizzle with remaining oil before serving.

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