Autumn Harvest Penne

Where the Season Turns Tender

There is a particular comfort that arrives with the cooling of the air — a quiet pull toward the oven, toward warmth that builds slowly and fills the kitchen with something golden and sweet. This is a dish that honors that feeling. Roasting softens and deepens; wilting greens yield gently to heat; pasta comes together with everything in one unhurried motion. It is the kind of meal that asks very little of you and returns, patiently, something that feels like abundance.

Ingredients

• butternut squash, about 4 cups peeled and cubed
• 1 medium sweet onion, peeled and quartered
• 4 tablespoons Alessi Extra Virgin Olive Oil
• Alessi Fresh Peppercorns and Mediterranean Sea Salt
• 1 package Alessi Organic Penne Pasta (16oz)
• 2 teaspoons Alessi Garlic Puree
• 1 pound chicken tenderloins
• 10 ounces spinach
• Parmesan cheese

Instructions

1. Preheat oven to 375 degrees.
2. Line sheet pan with parchment paper.
3. Place butternut squash and onion on tray.
4. Drizzle 1 tablespoon olive oil, sprinkle black pepper and salt onto veggies, and combine well.
5. Roast in oven for about 40 minutes, turning occasionally.
6. In large dutch oven, bring 6 cups water to boil. Cook pasta al dente according to package instructions.
7. While pasta is cooking, heat a large sauté pan on med-high heat.
8. Add garlic and 1 tablespoon oil.
9. Once heated, add chicken tenders.
10. Sprinkle with black pepper and cook for 4 minutes each side.
11. Once chicken is cooked through, add spinach and cook covered for 2-3 minutes or until spinach is wilted.
12. When pasta is done, drain water, but do not rinse. Toss pasta with veggies, chicken and 2 tablespoons olive oil.
13. Sprinkle with parmesan cheese before serving.