Barilla
Barilla® Veggie Rotini
with Butternut Squash & Cherry Tomatoes
- Prep
- Cook
- Skill
- Casual
Ingredients
Ingredients for 6 people
- 1 Box Barilla® Veggie Rotini
- 4 tablespoons Extra Virgin Olive Oil, divided
- ½ yellow onion, diced
- 4 fresh sage leaves, chopped
- 1 butternut squash, small diced
- 1 ½ cups chicken stock
- 1 pint cherry tomatoes, halved
- Salt & black pepper to taste
- ½ cup parmesan cheese, grated
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Instructions
- Bring a large pot of water to a boil
- Sauté the onions and sage with 3 tablespoons of olive oil in a large skillet for 2-3 minutes
- Add squash and cook for 5 minutes. Add chicken broth and bring to a simmer. Remove from heat and let it cool down
- Transfer ¾ of the sauce to a blender; blend until smooth. Return mixture to the skillet & season with salt & pepper
- In a separate, hot skillet, blister the tomatoes in 1 tablespoon of olive oil for 1 minute then add the tomatoes to the sauce
- Cook pasta 1 minute less than package directions. Drain & reserve ½ cup of the cooking water
- Add pasta and cooking water to the sauce. Continue cooking until the sauce is reduced and coats the pasta
- Add cheese & toss to combine, then serve
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