Barilla Vegetable Penne Food

BARILLA VEGETABLE PENNE

Steps:

• Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, sauté leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes.
• Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water.
• Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.

BARILLA WHOLE GRAIN PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• COOK pasta according to package directions.
• MEANWHILE, season zucchini with a little sea salt.
• HEAT olive oil in medium-sized skillet. Add garlic and saute for 2 minutes.
• ADD zucchini to the skillet and saute for additional two minutes.
• ADD cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated all the way through. Add basil to skillet.
• DRAIN pasta, add to skillet and toss with cheese before serving.

OVEN-ROASTED VEGETABLE PENNE

Steps:

• Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
• Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
• To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.

SAUSAGE AND ROASTED VEGETABLE PENNE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
• Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

CREAMY ROASTED VEGETABLE PENNE

Steps:

• Cut up all of the vegetables into bite size chunks (I slice the red onion into strips, though). Toss with the olive oil, most of the basil and salt and pepper.
• Roast vegetable in oven at about 400 until soft. (about 15 minutes? depends on your tastes, really).
• While vegetable are roasting, cook pasta according to package directions.
• When the veggies are done in the oven, take half the mix and puree in a blender.
• Heat the half and half and add the puree, stir. Add the remaining veg, taste and add more basil, salt and pepper if desired.
• Toss with hot cooked pasta.