Barilla® Protein+™ Penne

with Oven Roasted Vegetables, Thyme and Parmigiano Reggiano

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Ingredients for 8 people

  • 1 box Barilla® Protein+™ Penne
  • 6 tbsp Extra virgin olive oil
  • 1 cup Onion, diced
  • 1 Garlic Clove, chopped
  • 2 cups Butternut squash, diced
  • 1 cup Brussel Sprouts, shaved thin
  • 2 cups Shitake Mushrooms, sliced thin
  • 1 tbsp Fresh Thyme
  • ½ Cup, Parmigiano Reggiano, grated
  • Salt and pepper to taste
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  • Pre-heat the oven to 425°F and toss the butternut squash and separately the brussel sprouts with olive oil and season with salt, pepper and thyme
  • Place each vegetable individually on cookie sheets and roast in the oven until fully cooked and browned, but not burnt. About 15 minutes
  • Meanwhile, in a large skillet sauté the onions in olive oil, then add the mushrooms and sauté for 3-4 minutes
  • Add the garlic and sauté for an additional minute. Season with salt and pepper and set aside
  • Bring a large pot of water to a boil and cook the pasta according to the directions
  • Combine all the vegetables in the skillet. When the pasta is almost cooked, add 1 cup of the pasta cooking water to the vegetables and bring them to a simmer
  • Drain and combine the pasta with the vegetables. Remove the skillet from the heat and fold in the cheese and drizzle with more olive oil to finish
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