• 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
  1. Bring a large pot of water to a boil.
  2. 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.
  3. Cook the pasta according to the package directions. Add ½ cup pasta cooking water to the sauce.
  4. Drain pasta 1 minute short of required cooking time and add to sauce to finish cooking.
  5. Remove from heat and toss with and basil.