US_PROD-a51f6e6a-88e6-4bbb-999c-745f1c9cbb28

Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram & Walnuts

Name: Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram & Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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; To taste Salt and black pepper

35 minutes

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Ingredients

4 servings

1Box Barilla^® Red Lentil Penne

4Tablespoons Extra Virgin Olive Oil, Divided

½Small yellow onion, chopped

1Small butternut squash, diced ½ inch

3Cups veggie broth

3Multicolor heirloom carrots, sliced

2Tablespoons fresh marjoram leaves

½Cup walnuts

To tasteSalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

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

Step 2

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

Step 3

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.

Step 4

Simmer until squash is thoroughly cooked.

Step 5

Let cool down and process 1/3 of squash mixture in the blender until smooth then add back to the skillet. Stir in carrots.

Step 6

Drain pasta and toss with squash mixture, stir in marjoram leaves, top with walnuts and drizzle with remaining oil before serving.