Vegetable Penne
- 1 boxtarilla Protein PLUS Penne
- 3 tbsp extra virgin olive oil
- 2 cups butternut squash, small diced
- 1 leek cut in thin rounds
- 1/2 fennel bulb sliced thin
- 1 pinttrape tomatoes, halved
- 2 tbsp toasted pistachios, chopped
- Salt and pepper to taste
- Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425Au0b0 for 15 minutes. Meanwhile, sautA leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes. Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water. Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.
penne, extra virgin olive oil, butternut squash, fennel, tomatoes, pistachios, salt
Taken from www.epicurious.com/recipes/member/views/-vegetable-penne-58396233 (may not work)