1 medium butternut squash, cut into ½-inch cubes
5 tablespoons extra virgin olive oil, divided
1 bunch asparagus, cut at an angle into 1-inch long pieces
1 (16-ounce) box penne pasta, preferably whole grain
1 medium shallot, minced
2 cups dry red wine, such as cabernet or merlot
1 cup low sodium vegetable broth
½ cup shredded Pargmigiano Reggiano cheese
Salt and black pepper, to taste
Recipe courtesy of Barilla [2]. Photo courtesy of Lorenzo Boni for Barilla.
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://passionforpasta.com/post/136619887931/the-keys-here-are-red-wine-and-pasta-the-other