


- 1 Box, Barilla® penne
- 1 Pint, halved cherry tomatoes
- 4 Tbsp, Extra virgin olive oil
- 1 Lb. Cleaned and diced Butternut squash
- 1 Small onion, diced
- 1 Bunch, asparagus sliced on a bias
- Salt and black pepper
- ½ Cup, Grated Parmigiano Cheese
- 4 Leaves

- Bring a large pot of water to a boil.
- Heat olive oil in a large skillet over medium heat. To skillet add onions and saute 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 ½ cup pasta cooking water to the sauce.
- Drain pasta 1 minute short of required cooking time and add to sauce to finish cooking.
- Remove from heat and toss with and basil.
