Whole grain Pennette

with asparagus, butternut squash, cherry tomatoes & prosciutto



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


  1. 1
    Bring a large pot of water to a boil
  2. 2
    Heat olive oil in a large skillet over medium heat
  3. 3
    Add onions to skillet and sauté for 2 - 3 minutes or until lightly browned
  4. 4
    Add squash and sear until brown, about 3 - 4 minutes
  5. 5
    Add asparagus and cherry tomatoes and sauté for 2 minutes
  6. 6
    Cook the pasta according to the package directions
  7. 7
    Add 1/2 cup pasta cooking water to the sauce
  8. 8
    Drain pasta 1 minute short of required cooking time and add to the sauce to finish cooking
  9. 9
    Remove from heat and toss with the cheese and finish with crispy prosciutto and basil

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