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
- Preheat the oven to 400°F. In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, and salt and pepper to taste. Roast on a foil-lined sheet pan in the oven for 10 minutes.
- Meanwhile, toss the cut asparagus in the same bowl with an additional tablespoon of olive oil, and salt and pepper to taste. Add the asparagus to the pan of butternut squash in the oven. Roast for an additional 10 minutes, or until vegetables are slightly brown and thoroughly cooked.
- For the pasta, bring a large pot of water to boil. Cook the pasta 3 minutes less than package instructions, and reserve about ½ cup of pasta cooking liquid for sauce.
- For the wine reduction, sauté the shallot with the remaining olive oil for 2 minutes, or until translucent. Add the wine and bring to a boil. Reduce liquid to half of the original amount over high heat. Stir in the broth and bring to a boil again. Season to taste with salt and pepper.
- Toss pasta with wine reduction until totally reduced and pasta turns red. Stir in roasted veggies and top with cheese before serving.
Recipe courtesy of Barilla. Photo courtesy of Lorenzo Boni for Barilla.
Total Fat: 19g
Saturated Fat: 6g