Barilla® Veggie Rotini

Instructions

1. 1
   Bring a large pot of water to a boil
2. 2
   Sauté the onions and sage with 3 tablespoons of olive oil in a large skillet for 2-3 minutes
3. 3
   Add squash and cook for 5 minutes. Add chicken broth and bring to a simmer. Remove from heat and let it cool down
4. 4
   Transfer ¾ of the sauce to a blender; blend until smooth. Return mixture to the skillet & season with salt & pepper
5. 5
   In a separate, hot skillet, blister the tomatoes in 1 tablespoon of olive oil for 1 minute then add the tomatoes to the sauce
6. 6
   Cook pasta 1 minute less than package directions. Drain & reserve ½ cup of the cooking water
7. 7
   Add pasta and cooking water to the sauce. Continue cooking until the sauce is reduced and coats the pasta
8. 8
   Add cheese & toss to combine, then serve