Barilla® Whole Grain Penne

with Roasted Butternut Squash, Fennel & Carrots with Parmigiano Cheese

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