Categories: Pasta, Vegetable

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 9×13 inch baking dish.

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

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