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

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!

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.