Penne Pasta with Veggies

Penne Pasta with Veggies
  • 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


  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.

03/22/2017
Penne Pasta with Veggies, recipe PT15M PT1H 5 455 calories

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