Barilla® Whole Grain Penne

with Roasted Butternut Squash, Fennel & Carrots with Parmigiano Cheese



Ingredients for 7 people

  • 1 box Barilla® Whole Grain Penne
  • 4 tablespoons Extra Virgin Olive Oil, divided
  • 2 cups Butternut Squash cut into 1/2 inch thick sticks
  • 2 cups Fennel cut into 1/2 inch thick sticks
  • 2 cups Carrots cut into 1/2 inch thick sticks
  • 1 sprig fresh Rosemary
  • 1 clove Garlic, chopped
  • 1/2 cup Parmigiano-Reggiano Cheese


  1. 1
    Preheat oven to 425°F
  2. 2
    Toss vegetables with half the oil and season with salt and pepper
  3. 3
    Add rosemary and place in oven
  4. 4
    Roast for 25 minutes or until vegetables are soft
  5. 5
    Meanwhile, bring a large pot of water to a boil and season with salt
  6. 6
    Cook the pasta according to package directions
  7. 7
    Add remaining oil and chopped garlic to a large skillet, sauté for 1 minute or until slightly yellow in color
  8. 8
    Add vegetables to garlic
  9. 9
    Drain pasta reserving half cup of liquid
  10. 10
    Toss pasta with sauce and reserved liquid
  11. 11
    Add cheese and toss again

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