Barilla® Veggie Penne with Roasted Butternut Squash, Fennel, Grape Tomatoes and Toasted Pistachios

By tcasteel2000

Ingredients

• 8 ounces dry Barilla® Veggie Penne
• 3 tablespoons coconut oil
• 2 cups butternut squash small diced
• Salt and black pepper to taste
• 1 leek cut in thin rounds
• 1/2 fennel bulb sliced thin
• 1 pint grape tomatoes halved
• 2 tablespoons toasted pistachios chopped
• garnish fennel frond

Details

Servings 4
Adapted from barilla.com

Preparation

Step 1

PRE-HEAT oven to 425F
on a baking sheet, season butternut squash with 1 Tbsp. coconut oil, salt and pepper and roast in the oven or 15 minutes.
Meanwhile in a skillet saute leeks with the remaining coconut oil until they turn golden

ADD fennel and grape tomatoes, cook over high heat for three minutes

SEASON with salt and pepper and stir in roasted butternut squash

COOK pasta 2 minutes under the recommended cooking time on package directions, reserving one cup of cooking water
Toss pasta for two minutes with the veggie sauce and 1/2 cup cooking water

REMOVE from heat

Place pasta in serving dish, top with pistachios and garnish with fennel fronds