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Winter Vegetables over Penne Pasta

"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
Original recipe yields 7 servings

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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.

Nutrition Facts

Per Serving: 375 calories; 11 g fat; 62.2 g carbohydrates; 11.2 g protein; 5 mg cholesterol; 133 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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...

I added toasted pumpkin seeds & cranberries. I used tree shaped pasta and served the dish to our guests for Christmas dinner along side the Prime Rib. It was a huge hit. I agree with the revi...

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

This was pretty good. I will make it again. I will probably add parsnips or another winter vegetable to make it heartier. I added about a cup of Autumnal Pasta sauce which brought out the Butter...

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...