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Sauces
Whole grain Pennette
with asparagus, butternut squash, cherry tomatoes & prosciutto
- Prep
- Cook
- Skill
- Casual
Ingredients
Ingredients for 8 people
- 1 box Barilla Whole Grain Pennette
- 1 pint Cherry Tomatoes, halved
- 4 tablespoons Extra Virgin Olive Oil
- 1 pound Butternut Squash, diced
- 1 small Onion, diced
- 1 bunch Asparagus, sliced on a bias
- Salt and Black Pepper to taste
- 1/2 cup Parmigiano cheese, grated
- 1/2 cup rendered Prosciutto
- 10 Basil leaves
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Method
- Bring a large pot of water to a boil
- Heat olive oil in a large skillet over medium heat
- Add onions to skillet and sauté for 2 - 3 minutes or until lightly browned
- Add squash and sear until brown, about 3 - 4 minutes
- Add asparagus and cherry tomatoes and sauté for 2 minutes
- Cook the pasta according to the package directions
- Add 1/2 cup pasta cooking water to the sauce
- Drain pasta 1 minute short of required cooking time and add to the sauce to finish cooking
- Remove from heat and toss with the cheese and finish with crispy prosciutto and basil
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