Ingredients

• 1 box Barilla Whole Grain Penne
• 1 pint cherry tomatoes, halved and seeded
• 3 tablespoons extra virgin olive oil
• 1 small butternut squash, largely diced
• 2 garlic cloves, pressed
• 1 bunch asparagus, sliced on a 1/2 inch diagonal
• salt, to taste
• black pepper, to taste
• 1/2 cup Romano cheese, grated

Instructions

1. PREHEAT oven to 225 degrees F.
2. PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
3. BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
4. COOK pasta according to package directions.
5. Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
6. ADD asparagus to the skillet. Saute for 2 minutes.
7. REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
8. DRAIN pasta and add to the skillet. Mix well.
9. TOP with cheese before serving.
10. Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.