Penne Pasta With Veggies

Name: Penne Pasta With Veggies
Ingredients: 1 pound penne pasta; 2 tablespoons olive oil; 1/2 pound asparagus, trimmed and cut into 1 inch pieces; 1 cup fresh broccoli florets; 1 cup chopped red bell pepper; 1 cup chopped zucchini; 3/4 cup butter; 2 tablespoons minced garlic; 5 ounces prosciutto, diced; 2 cups sun-dried tomatoes, packed in oil; 8 ounces grated Parmesan cheese

11 ingredients

5 steps

Ingredients

1 pound penne pasta
2 tablespoons olive oil
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup fresh broccoli florets
1 cup chopped red bell pepper
1 cup chopped zucchini
3/4 cup butter
2 tablespoons minced garlic
5 ounces prosciutto, diced
2 cups sun-dried tomatoes, packed in oil
8 ounces grated Parmesan cheese

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.