Barilla Whole Grain Penne with Asparagus, Butternut Squash and Oven-Dried Tomatoes

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  • Level: Intermediate
  • Total: 2 hr 11 min
  • Prep: 2 hr
  • Cook: 11 min
  • Yield: 4 to 6 servings
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1 box Barilla Whole Grain Penne

1 pint cherry tomatoes, halved and seeded

3 tablespoons extra virgin olive oil

1 small butternut squash, largely diced

2 garlic cloves, pressed

1 bunch asparagus, sliced on a 1/2 inch diagonal

salt, to taste

black pepper, to taste

1/2 cup Romano cheese, grated


  1. PREHEAT oven to 225 degrees F.
  2. PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
  3. BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
  4. COOK pasta according to package directions.
  5. Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
  6. ADD asparagus to the skillet. Saute for 2 minutes.
  7. REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
  8. DRAIN pasta and add to the skillet. Mix well.
  9. TOP with cheese before serving.
  10. Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.

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