1 box vegetable penne
3 tablespoons extra virgin olive oil
2 cups butternut squash small diced
Salt and black pepper to taste
1 leek cut in thin rounds
½ fennel bulb sliced thin
1 pint grape tomatoes halved
2 tablespoons toasted pistachios chopped
Garnish fennel frond
Recipe, content, and photo courtesy of Barilla [1]
Links
[1] https://www.barilla.com/en-us/recipes/barilla-veggie-penne-with-roasted-butternut-squash-fennel-grape-tomatoes-and-toasted-pistachios