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

INGREDIENTS:

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

DIRECTIONS:

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.

The cook time, prep time and recipe instructions were not scaled to fit the new amount and still apply to the original serving yield.