Average: 5 (1 vote)
Active time
20 minutes
4 servings

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

  1. Preheat oven to 425ºF.
  2. On a baking sheet, season butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven for 15 minutes.
  3. Meanwhile in a skillet sauté leeks with the remaining olive oil until they turn golden.
  4. Add fennel and grape tomatoes, cook over high heat for three minutes.
  5. Season with salt and pepper and stir in roasted butternut squash.
  6. Cook pasta 2 minutes under the recommended cooking time on package directions, reserving one cup of cooking water.
  7. Toss pasta for two minutes with the veggie sauce and ½ cup cooking water.
  8. Remove from heat.
  9. Place pasta in serving dish, top with pistachios and garnish with fennel fronds.


Recipe, content, and photo courtesy of Barilla


457 calories
12g fat
15g saturated fat
45g sodium
78g carbohydrates
9g fiber
14g protein

Yield: 4 servings

How'd it Taste?

Jody Olson
Another wonderful recipe. The flavor of the leek and fennel is so satisfying and the roast butternut squash ads a mellow sweetness to the dish. I used heirloom cherry tomatoes for a pop of unique color. When I reheated this the second day it was a little dry so added a dash of scallion flavored olive oil. That was a perfect complement to the leeks.
Scallion flavored olive oil! Yummm... :)

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