Ingredients
1 box Barilla Protein PLUS Penne
3 tablespoons extra virgin olive oil
1 leek, cut into rounds
1/2 fennel, sliced thin
1 pint grape tomatoes
Preparation
Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, sauté 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.
