Winter Vegetables over Penne Pasta

Winter Vegetables over Penne Pasta

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"This simple, healthy recipe features seasonal winter vegetables and Barilla Whole Grain Penne. Use precut butternut squash in this recipe to make prep even easier."
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servings 375 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring a large pot of water to a boil.
  2. 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.
  3. 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.



I thought this recipe was quick & easy to make. Though I found the butternut squash needed more like 15-20 minute to saute and become lightly browned. I think there is opportunity to add more in...

This was easy and quite good. I made as directed but took care to dice the squash after reading the previous review.

Good, but I would never dice raw squash - it's just too hard. I microwaved it for about 8 minutes, then diced. This had really interesting flavor and we really enjoyed it. We did add a pork chop...