All Recipes Best Recipe World Cuisine Recipes European Italian

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: : -

Preheat oven to 375 degrees F (190 degrees C).
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.
In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.
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.
Bake in preheated oven 30 to 40 minutes, until hot.

10 servings

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