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Penne Pasta with Veggies
SUBMITTED BY:
TMOWERY
"This is a hot pasta dish that is colorful and a great dish to pass at a dinner party."
RECIPE RATING:
Read Reviews
(10)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 26, 2005 by
Peach822
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Peach822
Feb. 26, 2005
Omitted the prosciutto and added a few more veggies. Also, cut way back on the butter. This is a great, pure and simple meal. Love it!
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4 users found this review helpful
Omitted the prosciutto and added a few more veggies. Also, cut way back on the butter. This...
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Reviewed on Dec. 30, 2003 by CHOUGHTON
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CHOUGHTON
Dec. 30, 2003
this is a wonderful pasata dish!
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3 users found this review helpful
this is a wonderful pasata dish!
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Reviewed on Nov. 15, 2005 by JENNAGIRL
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JENNAGIRL
Nov. 15, 2005
This is a great recipe. I cut the amount of butter in half (after tasting it, I can't imagine MORE butter!). I also used 2/3 the amount of olive oil and only 1 c sun dreied tomatoes. I added 1 c chopped fresh tomatoes. I changed these things to cut way back on the calories and fat. The flavor is amazing. I might cover the dish the last 10 minutes...my pasta got a little crunchy on top - but my husband liked it that way. Will make again for sure!
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2 users found this review helpful
This is a great recipe. I cut the amount of butter in half (after tasting it, I can't imagine...
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Reviewed on Feb. 21, 2008 by
heidihh1
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heidihh1
Feb. 21, 2008
I made this last night and it turned out excellent. I think it is a very good base recipe to tailor based on your own tastes. I added crushed red pepper flakes, some salt and pepper and basil to give it more flavor. I only used 2 tablespoons of butter and I tossed the pasta and veggies with garlic infused olive oil. I did not use meat in this recipe or the sun dried tomatoes. I like the fact you can bake this in the oven so that you don't have to time everything perfectly to get the pasta and veggies hot at the same time and then you don't have to serve immediately, the dish stays hotter longer than if you just toss the pasta and veggies together.
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1 user found this review helpful
I made this last night and it turned out excellent. I think it is a very good base recipe to...
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Reviewed on Oct. 11, 2006 by
Laura
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Laura
Oct. 11, 2006
This dish was very oily and very bland. I will not be making it again.
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1 user found this review helpful
This dish was very oily and very bland. I will not be making it again.
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Reviewed on Mar. 29, 2005 by SANDY313
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SANDY313
Mar. 29, 2005
This dish is excellent. I did make some alterations with ingredients. Since I'm not fond of broccoli I added 1 cup of each onions and mushrooms. Instead of the sun-dried tomatoes I used fresh grape tomatoes. These being of small size there was no need to chop. Then I used bacon instead of the prosciutto. I browned it first leaving the drippings. Then I added the tomatoes and butter which I decreased to 1/2 cup. This dish is a treat to the taste buds along with the nose.
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1 user found this review helpful
This dish is excellent. I did make some alterations with ingredients. Since I'm not fond of...
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Reviewed on Apr. 29, 2008 by
whimsyj
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whimsyj
Apr. 29, 2008
Great recipe. I also added shrimp. Made a great light dinner. Will definitely make again.
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0 users found this review helpful
Great recipe. I also added shrimp. Made a great light dinner. Will definitely make again.
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Reviewed on Apr. 24, 2008 by KiwiLover
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KiwiLover
Apr. 24, 2008
I had to review this recipe because my husband and I love it so much. I make a few modifications: omit olive oil, use only 1/3 c. butter, and toss everything with a little oil from the sundried tomatoes. The flavor is amazing and it's pretty easy to make. Sometimes I add chicken. I bake covered except for the final 10 mins.
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0 users found this review helpful
I had to review this recipe because my husband and I love it so much. I make a few...
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Reviewed on Dec. 20, 2006 by
ASHKASH22
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ASHKASH22
Dec. 20, 2006
Pretty good, my family of "meat and potatoes" people liked it even with all the vegetables. I did think it was a bit oily, I'll probably cut back the oil and use fresh tomatoes next time instead of the sun-dried, as people have suggested. Overall though it was pretty tasty.
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0 users found this review helpful
Pretty good, my family of "meat and potatoes" people liked it even with all the vegetables. I...
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Reviewed on Oct. 25, 2005 by
VORCHA
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VORCHA
Oct. 25, 2005
This made a wonderful, fast, light weeknight dinner. I added sliced mushrooms and decreased the butter to only 1/4 cup. Made the dish far lighter and you just need enough butter to flavor the vegetables, not drench them in it.
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0 users found this review helpful
This made a wonderful, fast, light weeknight dinner. I added sliced mushrooms and decreased...
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