Pasta With Winter Vegetables

Ingredients

• 3 Tbsp. Bertolli® Classico™ Olive Oil
• 1 1/2 cups cubed butternut squash
• 6 Brussels sprouts, trimmed and quartered
• 6 cloves garlic, smashed
• 1 yellow squash, chopped
• 4 oz. white mushrooms, quartered
• 4 Tbsp. quartered pitted Kalamata olives
• 2 cups canned crushed tomatoes
• 1 Tbsp. chopped fresh thyme leaves
• Salt and ground black pepper
• 1/2 box (8oz.) penne pasta, cooked and drained
• Grated Parmesan cheese

Directions

1. Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook butternut squash, Brussels sprouts and garlic, stirring occasionally, 10 minutes. Add yellow squash and mushrooms and cook, stirring occasionally, 5 minutes. Add olives, tomatoes and thyme and cook, stirring occasionally, 15 minutes or until vegetables are tender. Season with salt and pepper. Stir in cooked pasta and cook 1 minute or until pasta is heated through. Garnish, if desired, with grated Parmesan cheese.

• Recipe courtesy of Fabio Viviani, owner and Exectuive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.