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How this works
Servings: 8 people
Ingredients
- 1 box Barilla® Protein+™ Penne
- 1 cup Onion, diced
- 2 cups Butternut squash, diced
- 2 cups Shitake Mushrooms, sliced thin
- ½ cup Parmigiano Reggiano, grated
- 6 tablespoons Extra virgin olive oil
- 1 Garlic Clove, chopped
- 1 cup Brussel Sprouts, shaved thin
- 1 tablespoon Fresh Thyme
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 425°F and toss the butternut squash and separately the brussel sprouts with olive oil and season with salt, pepper and thyme
- Place each vegetable individually on cookie sheets and roast in the oven until fully cooked and browned, but not burnt. About 15 minutes
- Meanwhile, in a large skillet sauté the onions in olive oil, then add the mushrooms and sauté for 3-4 minutes
- Add the garlic and sauté for an additional minute. Season with salt and pepper and set aside
- Bring a large pot of water to a boil and cook the pasta according to the directions
- Combine all the vegetables in the skillet. When the pasta is almost cooked, add 1 cup of the pasta cooking water to the vegetables and bring them to a simmer
- Drain and combine the pasta with the vegetables. Remove the skillet from the heat and fold in the cheese and drizzle with more olive oil to finish
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