Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram & Walnuts
Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram & Walnuts
35 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- No Meat
- Vegetarian
- Weekend
- Weeknight
Made with Barilla Red Lentil Penne pasta.
Veggie Pasta Recipes
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Penne |
| 4 | Tablespoons extra virgin olive oil, divided |
| ½ | Small yellow onion, chopped |
| 1 | Small butternut squash, diced ½ inch |
| 3 | Cups veggie broth |
| 3 | Multicolor heirloom carrots, sliced |
| 2 | Tablespoons fresh marjoram leaves |
| ½ | Cup walnuts |
| 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
Bring a large pot of water to a boil, cook pasta according to package directions.
Step 2
In a skillet sauté carrots with 1 tablespoon olive oil over high heat for three minutes, season with salt and pepper and set aside.
Step 3
Meanwhile in a skillet sauté onion with 2 tablespoons olive oil for three minutes, add squash and broth, season with salt and pepper and bring to a simmer.
Step 4
Simmer until squash is thoroughly cooked.
Step 5
Let cool down and process 1/3 of squash mixture in the blender until smooth then add back to the skillet. Stir in carrots.
Step 6
Drain pasta and toss with squash mixture, stir in marjoram leaves, top with walnuts and drizzle with remaining oil before serving.