Penne Pasta with Veggies recipe

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Ingredients

1 pound penne pasta
2 tablespoons olive oil
½ pound asparagus, trimmed and cut into 1 inch pieces
1 cup fresh broccoli florets
1 cup chopped red bell pepper
1 cup chopped zucchini
¾ cup butter
2 tablespoons minced garlic
5 ounces prosciutto, diced
2 cups sun-dried tomatoes, packed in oil
8 ounces grated Parmesan cheese

Nutrition Info

522.4 calories
carbohydrate: 42.5 g
cholesterol: 69 mg
fat: 31.8 g
fiber: 4 g
protein: 19.9 g
saturatedFat: 15.5 g
servingSize: -
sodium: 785.7 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

This is a hot pasta dish that is colorful and a great dish to pass at a dinner party.

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