Barilla Whole Grain Penne With Asparagus Butternut Squash Oven Dried Tomatoes Recipes

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BARILLA® WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH, CHERRY TOMATOES & PROSCIUTTO | BARILLA



Barilla® Whole Grain Penne with Asparagus, Butternut Squash, Cherry Tomatoes & Prosciutto | Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Whole Grain Penne with Asparagus, Butternut Squash, Cherry Tomatoes & Prosciutto for a delicious meal!

Provided by Barilla

Categories     Whole Grain

Yield 8

Number Of Ingredients 10

1 box Barilla Whole Grain Penne
1 pint Cherry Tomatoes, halved
4 tablespoons Extra Virgin Olive Oil
1 pound Butternut Squash, diced
1 small Onion, diced
1 bunch Asparagus, sliced on a bias
Salt and Black Pepper to taste
1/2 cup Parmigiano cheese, grated
1/2 cup rendered Prosciutto
10 Basil leaves

Steps:

  • Bring a large pot of water to a boil
  • Heat olive oil in a large skillet over medium heat
  • Add onions to skillet and sauté for 2 - 3 minutes or until lightly browned
  • Add squash and sear until brown, about 3 - 4 minutes
  • Add asparagus and cherry tomatoes and sauté for 2 minutes
  • Cook the pasta according to the package directions
  • Add 1/2 cup pasta cooking water to the sauce
  • Drain pasta 1 minute short of required cooking time and add to the sauce to finish cooking
  • Remove from heat and toss with the cheese and finish with crispy prosciutto and basil

ROASTED SQUASH AND TOMATOES



Roasted Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

FREGULA WITH BRAISED BUTTERNUT SQUASH AND TOMATOES



Fregula with Braised Butternut Squash and Tomatoes image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 medium onion, cut into 1/2-inch dice
Kosher salt
Pinch crushed red pepper
2 cloves garlic, smashed and chopped
1 (28-ounce) can whole plum tomatoes, passed through a food mill
2 cups peeled and diced 1/4-inch pieces butternut squash
1 to 2 cups chicken or vegetable stock
Bay leaf
1 1/2 cups medium fregula* or Israeli couscous
1 bunch chives, finely chopped

Steps:

  • Coat a large saucepan generously with extra virgin olive oil. Add the onions and bring to a medium high heat. Season generously with salt and add the crushed red pepper. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another minute. Add the tomatoes. Fill the tomato can with water and add to the pan. Season with salt and cook over medium heat for about 10 to 15 minutes or until the water has reduced. Add the squash, stock, and bay leaf. Taste for seasoning and season with salt if needed. Cook until the squash is cooked through and most of the liquid has absorbed, about 20 to 30 minutes.
  • Bring a pan of well-salted water to a boil. Add the fregula and cook until it is cooked through but still al dente, about 8 to 10 minutes. Strain and add to the pot with tomatoes and squash. Stir to incorporate. Add more stock or water if the mixture is dry and cook longer if it is too soupy. When done it should have a stew-like consistency. Stir in the chives. This will be really good today but even better tomorrow!

PENNE WITH BUTTERNUT SQUASH



Penne with Butternut Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces whole-wheat or multigrain penne
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
12 ounces cremini mushrooms, trimmed and sliced
4 cloves garlic, minced
1 medium shallot or 1/2 small red onion, minced
1/4 to 1/2 teaspoon red pepper flakes
1 cup grated parmesan cheese (about 2 ounces)
3 tablespoons fresh oregano

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
  • Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
  • Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

BARILLA® WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH & OVEN-DRIED TOMATOES



Barilla® Whole Grain Penne with Asparagus, Butternut Squash & Oven-Dried Tomatoes image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Whole Grain Penne with Asparagus, Butternut Squash & Oven-Dried Tomatoes for a delicious meal!

Provided by Barilla

Categories     Whole Grain

Yield 8

Number Of Ingredients 7

1 BOX Barilla Whole Grain Penne
1 PINT Cherry Tomato Halved Seeded
4 TABLESPOONS Extra Virgin Olive Oil
1 Small Butternut Squash Diced
2 CLOVES Garlic Pressed
1 BUNCH Asparagus Sliced On A 1/2 Inch Bias
1/2 CUP Romano Cheese Grated

Steps:

  • PREHEAT oven to 225°F
  • PLACE cherry tomatoes on a baking sheet
  • Dry tomatoes in the oven for 2 hours
  • BRING a large pot of water to a boil
  • Heat olive oil in a large skillet over medium heat
  • COOK Whole Grain Penne according to package directions
  • Meanwhile, ADD squash to skillet and sear until brown, about 3-4 minutes
  • Add garlic and sauté for an additional 2 minutes
  • ADD asparagus to the skillet
  • Sauté for 2 minutes
  • REMOVE garlic from the skillet
  • Add oven-dried tomatoes and season with salt and pepper
  • DRAIN pasta and add to the skillet
  • Mix well
  • TOP with cheese before serving
  • Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sautéed for 1-2 minutes in skillet prior to removing garlic

OVEN DRIED TOMATOES



Oven Dried Tomatoes image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 2

3 pounds plum tomatoes, cored and cut lengthwise
2 tablespoons course salt

Steps:

  • Place the tomatoes, cut side up, on a baking sheet and sprinkle with salt. Let sit for 1 hour.
  • Preheat the oven to 250 degrees.
  • Bake the tomatoes until they are almost dry yet still slightly plump. 5 to 6 hours.
  • To store, pack them into clean jars, cover with olive oil, and refrigerate; or freeze them in zip lock bags.

BARILLA WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH AND OVEN-DRIED TOMATOES



Barilla Whole Grain Penne with Asparagus, Butternut Squash and Oven-Dried Tomatoes image

Provided by Food Network

Time 2h11m

Yield 4 to 6 servings

Number Of Ingredients 9

1 box Barilla Whole Grain Penne
1 pint cherry tomatoes, halved and seeded
3 tablespoons extra virgin olive oil
1 small butternut squash, largely diced
2 garlic cloves, pressed
1 bunch asparagus, sliced on a 1/2 inch diagonal
salt, to taste
black pepper, to taste
1/2 cup Romano cheese, grated

Steps:

  • PREHEAT oven to 225 degrees F.
  • PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
  • BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
  • COOK pasta according to package directions.
  • Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
  • ADD asparagus to the skillet. Saute for 2 minutes.
  • REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
  • DRAIN pasta and add to the skillet. Mix well.
  • TOP with cheese before serving.
  • Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.

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