Ingredients Jump to Instructions ↓

  1. 1 box Barilla Whole Grain Linguine

  2. 1 jar Barilla Marinara Sauce

  3. 3 tablespoons olive oil, divided

  4. 1 clove garlic

  5. 1 each acorn squash, diced

  6. 3 leaves basil, julienne

  7. 1/4 cup Parmigiano cheese,

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Preheat oven to 425 degrees. Toss diced squash with 2 tablespoons of olive oil, salt and pepper. Place on a sheet tray and roast in oven until golden brown and tender. Sauté the garlic with olive oil in a large skillet until slightly yellow in color. Add chicken broth and simmer for 2minutes; pour in the Marinara Sauce and simmer an additional 3 minutes. Add the roasted squash to the sauce and combine. Cook the Whole Grain Linguine according to package directions. Drain Linguine, reserving a small amount of cooking water, and add to the sauce mixture. Use small amounts of the cooking water to the sauce until the desired consistency is reached. Finish with the Parmigiano cheese and fresh basil sprinkled on top.


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