Barilla® Collezione Casarecce with Butternut Squash, Arugula, and Barilla® Creamy Genovese
Barilla® Collezione Casarecce with Butternut Squash, Arugula, and Barilla® Creamy Genovese
35 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- No Meat
- Weekend
- Weeknight
Collezione Cassarecce pasta is no longer available in the US. Barilla® Gemelli or Barilla® Penne can be substituted for Cassarecce pasta.
Ingredients
Serves 6
| 1 | Box Barilla® Collezione Casarecce |
| 2 | Tablespoons Extra Virgin Olive Oil |
| 1 | Small Butternut Squash, Diced |
| 1 | Vidalia Onion, Cut Thick Julienne |
| 1 | Cup Arugula, Roughly Chopped |
| ½ | Cup, Parmigiano Reggiano Cheese |
| 1 | Jar, Barilla® Creamy Genovese Pesto |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Place a pot of water to boil and turn on the oven to 425°F.
Step 2
Season onion and butternut squash with olive oil, salt and pepper and roast separately in the oven until thoroughly cooked, about 15 minutes.
Step 3
Cook pasta according to directions, drain reserving ½ cup water.
Step 4
Combine pasta with roasted veggies, pasta water, and Barilla® Creamy Genovese.
Step 5
Sprinkle cheese and Arugula before cheese before serving.