Red Lentil Penne

with Butternut Squash, Heirloom Carrots, Marjoram & Walnuts

Add to favorites Remove from favorites



Ingredients 4 Servings


  • 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
  • Salt and black pepper to taste
Share ingredients

You copied text to clipboard:


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

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

  • 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.
  • Simmer until squash is thoroughly cooked. 
  • Let cool down and process 1/3 of squash mixture in the blender until smooth then add  back to the skillet. Stir in carrots.
  • Drain pasta and toss with squash mixture, stir in marjoram leaves, top with walnuts and drizzle with remaining oil before serving.

Show more