Whole grain Pennette

with asparagus, butternut squash, cherry tomatoes & prosciutto

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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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  • 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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