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Barilla® Veggie Rotini

with Roasted Butternut Squash, Oven Dried Cherry Tomatoes, Parmigiano Reggiano, and Crispy Kale

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  • Cook
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    Accomplished


Ingredients

Ingredients for 6 people

  • 1 box Barilla® Veggie Rotini
  • 1 small butternut squash diced
  • 4 tablespoons extra virgin olive oil
  • 1 small yellow onion diced
  • 2 pints cherry tomatoes oven dried
  • ½ cup Parmigiano-Reggiano cheese grated
  • ½ bunch kale leaves washed
  • salt and black pepper to taste

Made with

Veggie Rotini


Instructions

  1. 1
    PRE-HEAT oven to 375° F
  2. 2
    BRING a large pot of water to a boil, season with salt
  3. 3
    COMBINE butternut squash with 2 tablespoons of olive oil in a medium mixing bowl, season with salt and pepper
  4. 4
    ARRANGE squash in single layer on a sheet pan
  5. 5
    ROAST for about 20 minutes or until nice and brown
  6. 6
    SAUTE onions in a large skillet over medium heat with remaining olive oil, about 3-4 minutes or until opaque
  7. 7
    ADD butternut squash and cherry tomatoes
  8. 8
    COOK pasta according to the package directions, reserve one cup of the cooking water
  9. 9
    ADD cooking water to the sauce, bring to a simmer
  10. 10
    DRAIN pasta and toss it with the sauce
  11. 11
    REMOVE skillet from the flame, top with cheese and crispy kale before serving

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