Ingredients
1 box Barilla 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 pint grape tomatoes, halved
2 tbsp toasted pistachios, chopped
Salt and pepper to taste
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. Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.
