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Penne Rigate Recipes

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

Main Dish
Makes 6 Servings
Prep Time
20 minutes
Cooking Time
40 minutes
Total Time
60 minutes
recipe image

By: Chez Us

Made with

Penne Rigate


  • 1 box Dreamfields Penne Rigate
  • 1/3 cup fresh parsley minced
  • 2 ounces goat cheese crumbled
  • salt
  • pepper

Roasted Vegetables

  • 1 pound Brussels Sprouts
  • 2 tablespoons olive oil divided
  • 1 tablespoon fresh sage minced
  • 1/2 red onion
  • 3/4 pound butternut squash peeled, cut into 1in. cubes
  • 1 clove garlic minced


  • 2 tablespoons olive oil
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard


  1. Preheat oven to 400°F. For roasted vegetables, remove bruised or wilted outer leaves from Brussels sprouts. Cut small bottom stems off, and cut sprouts in half. Place in large bowl. Toss with 1 tablespoon of the oil and half of minced sage. Spread in even layer on rimmed baking sheet. Roast 10 minutes.
  2. Meanwhile, cut red onion half lengthwise into quarters, then cut each quarter crosswise in half. Toss onion and squash with remaining tablespoon of oil and remaining sage. Add to pan with Brussels sprouts. Continue roasting 15 minutes. Stir minced garlic into vegetable mixture. Roast 5 minutes. Remove from oven; let cool. Use immediately or refrigerate, covered, up to two days. Bring to room temperature before preparing salad, if refrigerated.
  3. Prepare pasta according to package directions; place in large bowl.
  4. Meanwhile, for dressing, whisk together the 2 tablespoons olive oil, balsamic vinegar and mustard. Add roasted vegetables to pasta. Add dressing; toss to combine. Sprinkle with parsley and goat cheese. Season with salt and pepper, as desired.

Nutrition Facts

390 Calories

59g Carbohydrates

3g Saturated Fat

87mg Sodium

13g Fat

13g Protein

7mg Cholesterol

10g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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