Barilla Vegetable Penne - cooking recipe

Ingredients

one box barilla penne
3 tablespoons extra virgin olive oil
2 cups butternut squash, small diced
1 leek, cut in thin rounds
1/2 fennel, sliced thin
1 pint grape tomatoes, halved
2 tablespoons roasted pistachios, chopped
salt and pepper

Preparation

Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425\u00b0 for 15 minutes. Meanwhile, saute 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.