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Whole Grain Penne with Radicchio, Butternut Squash and Parmigiano-Reggiano Cheese

Whole Grain Penne with Radicchio, Butternut Squash and Parmigiano-Reggiano Cheese

Barilla

Barilla

This simple, healthy recipe features wintry seasonal vegetables and Barilla Whole Grain Penne Use precut squash to make prep even easier.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of water to a boil.
  2. In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add squash and saute for 4-5 minutes until lightly browned. Add the radicchio, season with salt and pepper and cook until wilted and soft.
  3. Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add Parmigiano-Reggiano cheese. Stir to combine and serve.
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Reviews

OMEGA2115
4

OMEGA2115

3/26/2014

I thought this recipe was quick & easy to make. Though I found the butternut squash needed more like 15-20 minute to saute and become lightly browned. I think there is opportunity to add more ingredients to make this less bland and add a bit more flavor. As a vegan I left off the cheese, and thought the recipe still worked. It was good cold too, as leftovers the next day.

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