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Penne Pasta with Veggies

  • 10servings
  • 40minutes
  • 522calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B6, B9, B12, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 pound penne pasta

  2. 2 tablespoons olive oil

  3. 1/2 pound asparagus, trimmed and cut into 1 inch pieces

  4. 1 cup fresh broccoli florets

  5. 1 cup chopped red bell pepper

  6. 1 cup chopped zucchini

  7. 3/4 cup butter

  8. 2 tablespoons minced garlic

  9. 5 ounces prosciutto, diced

  10. 2 cups sun-dried tomatoes, packed in oil

  11. 8 ounces grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.

  3. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.

  4. In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9x13 inch baking dish.

  5. Bake in preheated oven 30 to 40 minutes, until hot.

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