Barilla® Veggie Rotini

Instructions

1. 1
   PREHEAT oven to 400˚F
2. 2
    BRING a large pot of water to a boil, add salt
   
   
3. 3
   COOK pasta 1 minute less than package directions, drain and toss with 1 tablespoon of olive oil in a large bowl
   
   
4. 4
   PLACE pasta on a sheet tray to cool down
   
   
5. 5
   COAT butternut squash and onions with 1 tablespoon of olive oil in a large bowl, season with salt and pepper
   
   
6. 6
   ROAST butternut squash on a baking sheet until slightly browned and thoroughly cooked
7. 7
   REMOVE from oven and set aside to cool down
   
   
8. 8
   COMBINE mustard, dill, orange and lemon juice in a blender and blend to combine
9. 9
   DRIZZLE in the remaining olive oil slowly, season with salt and pepper
10. 10
    COMBINE pasta with the vinaigrette in a large bowl, fold in the roasted squash and onions
    
    
11. 11
    TOP with shredded cheese and dill