Whole Grain Pasta with Butternut Squash & Strawberries

1 pound whole wheat penne pasta

2 C sliced strawberries

2 C diced butternut squash/blanched for 2 min in boiling vegetable stock

        Then chilled (do the day before)

8 oz baby spinach

2/3 C grated parmesan cheese

Dressing:

2/3 C The Tasteful Olive’s Tuscan Herb olive oil

2/3 C The Tasteful Olive’s Traditional balsamic vinegar

A sprinkle of salt & freshly cracked pepper

Combine the spinach, strawberries, butternut squash in a bowl. Bring a pot of salted water to a boil. Cook penne pasta till Al-dente. Drain and add the hot pasta to the spinach salad. Toss with the oil and balsamic vinegar and cheese.

Recipe by Chef Gary Hild