Autumn Harvest Penne with Roasted Vegetables
Dive into the vibrant flavors of fall with this Autumn Harvest Penne, a celebration of seasonal produce. This dish showcases the rich sweetness of butternut squash, the mild earthiness of leeks, and the tangy burst of grape tomatoes, all harmoniously blended together. The addition of roasted pistachios adds a delightful crunch, while a drizzle of extra virgin olive oil enhances every bite. Ideal for family gatherings or cozy dinners, this recipe encourages the use of fresh, local ingredients, allowing you to enjoy the bountiful harvest while providing a nutritious meal that is both satisfying and soul-warming.
8
Servings
400
Calories
8
Ingredients
Ingredients
Barilla penne
1 box (dry)
Extra virgin olive oil
3 tablespoons (divided)
Butternut squash
2 cups (small diced)
Leek
1 (cut into thin rounds)
Fennel
1/2 (sliced thin)
Grape tomatoes
1 pint (halved)
Roasted pistachios
2 tablespoons (chopped)
Salt and pepper
to taste (seasoning)
Instructions
1
Preheat your oven to 425°F (220°C). Start by seasoning the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 15 minutes, until tender and slightly caramelized.
2
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté until golden and fragrant, about 5 minutes.
3
Add the thinly sliced fennel and halved grape tomatoes to the skillet. Cook over high heat, stirring frequently, for another 3 minutes until the tomatoes begin to soften.
4
Once the butternut squash has roasted, carefully stir it into the skillet with the leek, fennel, and tomato mixture. Season with additional salt and pepper, if desired.
5
Meanwhile, cook the Barilla penne according to package instructions, but drain it 2 minutes earlier than directed, saving 1/2 cup of the cooking water.
6
Toss the drained penne with the roasted vegetable sauce, adding a splash of the reserved cooking water to bring everything together. Stir continuously for about 2 minutes, allowing the pasta to fully absorb the flavors.
7
Remove from heat and finish by topping with the chopped roasted pistachios. Serve warm and enjoy the taste of autumn!
Nutrition Information
20
Fat
55
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Harvest Penne with Roasted Vegetables?
It is a vibrant seasonal pasta dish featuring butternut squash, leeks, fennel, and grape tomatoes, topped with roasted pistachios.
Is this recipe suitable for vegetarians?
Yes, this recipe is specifically tagged as vegetarian and contains only plant-based ingredients.
How many servings does this recipe yield?
This recipe produces 8 servings.
What type of pasta is used in this recipe?
The recipe specifies using one box of Barilla penne.
What temperature should the oven be for roasting the vegetables?
The oven should be preheated to 425°F (220°C).
How long do I roast the butternut squash?
The butternut squash should be roasted for 15 minutes until tender and slightly caramelized.
How many calories are in a single serving?
Each serving contains approximately 400 calories.
What is the fat content per serving?
There are 20 grams of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 55 grams of carbohydrates.
What is the protein content of the Autumn Harvest Penne?
The dish provides 7.5 grams of protein per serving.
How should I prepare the leeks for this recipe?
The leeks should be cut into thin rounds and sautéed until golden and fragrant.
What type of oil is recommended for this recipe?
Extra virgin olive oil is recommended for both roasting and sautéing.
How much olive oil is needed in total?
A total of 3 tablespoons of extra virgin olive oil is used, divided between roasting and the skillet.
How do I prepare the grape tomatoes?
The grape tomatoes should be halved and cooked over high heat until they begin to soften.
What role does the fennel play in this dish?
Fennel adds a unique flavor profile and should be thinly sliced and sautéed with the tomatoes.
Why should I drain the penne 2 minutes earlier than the package instructions?
Draining the pasta early allows it to finish cooking in the skillet with the vegetable sauce, helping it absorb the flavors.
Should I save any of the pasta cooking water?
Yes, you should reserve 1/2 cup of the cooking water to help bring the pasta and sauce together.
What is the final topping for this recipe?
The dish is finished with chopped roasted pistachios for a delightful crunch.
Is this recipe considered healthy?
Yes, it is tagged as a healthy dish and encourages the use of fresh, nutritious seasonal produce.
Can I use this recipe for a family meal?
Absolutely, it is described as ideal for family gatherings and soul-warming cozy dinners.
How much butternut squash is required?
The recipe calls for 2 cups of small diced butternut squash.
What season is this dish best suited for?
As the name suggests, it is a fall recipe designed to celebrate the autumn harvest.
How many ingredients are in this recipe?
There are 8 main ingredients, including seasoning.
What tags are associated with this dish?
The tags include pasta, vegetarian, seasonal, fall recipe, healthy, vegetable dish, roasted veggies, and family meal.
Do I need to peel the butternut squash?
While the instructions say to dice it, typically butternut squash is peeled before dicing for the best texture in pasta.
How long should I sauté the leeks?
Sauté the sliced leeks for about 5 minutes until they are golden and fragrant.
How long do the fennel and tomatoes cook together?
They should be cooked over high heat for approximately 3 minutes while stirring frequently.
What is the primary flavor profile of the dish?
The dish balances the sweetness of squash, the earthiness of leeks, the tang of tomatoes, and the crunch of pistachios.
Is salt and pepper included in the ingredient list?
Yes, salt and pepper are used to taste for seasoning both the squash and the final skillet mixture.
How much pistachios are needed?
The recipe requires 2 tablespoons of chopped roasted pistachios.