Penne with Butternut Squash and Pesto

1. 1

   Heat 1 Tbs.

2. 2

   pesto in large nonstick skillet over medium heat.

3. 3

   Add onion, and saute 6 minutes, or until softened.

4. 4

   Stir in squash and broth.

5. 5

   Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.

6. 6

   Cook pasta according to package directions.

7. 7

   Drain, and divide among 4 bowls.

8. 8

   Swirl remaining 1 Tbs.

9. 9

   pesto into sauce, and season with salt and pepper.

10. 10

    Spoon sauce over pasta, and use remaining pesto to garnish each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.