winter vegetables over penne pasta

Ingredients

• Servings: 7
• 1 box barilla whole grain penne
• 4 tablespoons extra virgin olive oil
• 1/2 small onion, diced
• 1 medium butternut squash, diced into small pieces
• 1 head radicchio, sliced thin
• salt to taste
• black pepper to taste
• 1/2 cup parmigiano-reggiano cheese, grated

Recipe

• bring a large pot of water to a boil.
• 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.
• 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.