Penne with Red Wine Reduction, Roasted Butternut Squash and Asparagus

Penne with Red Wine Reduction, Roasted Butternut Squash and Asparagus

The keys here are red wine and pasta. The other deliciousness? A bonus.

Serving: 6 people

1 box Penne
5 tablespoons extra virgin olive oil
1 medium, minced shallot
2 cups dry red wine, cabernet or merlot
1 cup vegetable broth
1 bunch, cut on a bias 1 inch long asparagus
3 cups butternut squash, diced   ½ inch
½ cup, shredded Parmigiano cheese
salt and black pepper, to taste

1. Turn the oven to 400F°and season butternut squash with 1 tablespoon of olive oil, salt and pepper and roast for 10 minutes
2. Add asparagus, seasoned the same way, and roast for an additional 10 minutes or until vegetables are slightly brown and thoroughly cooked
3. Place a pot of water to boil; meanwhile, sauté shallot with remaining olive oil for 2 minutes, and when translucent and thoroughly cooked, about 3 minutes, add wine and bring to boil
4. Reduce to half over high heat; stir in broth and bring to boil again, season with salt and pepper
5. Cook pasta according to directions but drain 3 minutes ahead reserving some water
6. Toss pasta with wine reduction until totally reduced and pasta turns red
7.  Stir in roasted veggies and top with cheese before serving

Photo Credit: Lorenzo Boni

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