Barilla® Veggie Penne

with Roasted Butternut Squash, Fennel, Grape Tomatoes and Toasted Pistachios

  • Prep
  • Cook
  • Skill


Ingredients for 6 people
  • 1 box Barilla® Veggie Penne
  • 3 tablespoons extra virgin olive oil
  • 2 cups butternut squash small diced
  • Salt and black pepper to taste
  • 1 leek cut in thin rounds
  • 1/2 fennel bulb sliced thin
  • 1 pint grape tomatoes halved
  • 2 tablespoons toasted pistachios chopped
  • garnish fennel frond


  1. 1
    PRE-HEAT oven to 425F
  2. 2
    On a baking sheet, SEASON butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven for 15 minutes
  3. 3
    Meanwhile in a skillet SAUTE leeks with the remaining olive oil until they turn golden
  4. 4
    ADD fennel and grape tomatoes, cook over high heat for three minutes
  5. 5
    SEASON with salt and pepper and stir in roasted butternut squash
  6. 6
    COOK pasta 2 minutes under the recommended cooking time on package directions, reserving ½ cup of cooking water
  7. 7
    TOSS pasta for two minutes with the veggie sauce and ½ cup cooking water
  8. 8
    REMOVE from heat
  9. 9
    Place pasta in serving dish, top with pistachios and garnish with fennel fronds

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