Recipe by TMOWERY
"This is a hot pasta dish that is colorful and a great dish to pass at a dinner party."
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asparagus, trimmed and cut into 1 inch pieces
fresh broccoli florets
chopped red bell pepper
sun-dried tomatoes, packed in oil
grated Parmesan cheese
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.
Tasty recipe, although I cannot see any need for baking it in the end. Would not the result be the same if tossed around at the end of stove top cooking? I also fail to see the need for all that butter; it would most definitely give a more authentic Italian feel with only olive oil, albeit some more than just the 2 tablespoons.
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!
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!
This was delicious and a very colorful dish! I highly recommend it as a great vegetable-filled pasta dish. I did tweek the recipe as others did. I cut the butter to about 3 TBS and used a bit less olive oil too. Since I was making this for a vegetarian friend, I eliminated the proscuitto. I added fresh tomatoes along w/ the sun-dried tomatoes. To add a bit of extra flavor, I also added some of the herbs in oil from the sun-dried tomato jar. I cooked it for 30 minutes covered and removed the foil for the remaining 10 minutes. It had just enough crispy bits, but not too many! Yummy recipe!
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.
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.
This is my favorite recipe!!!!! The taste is awesome!!!! There weren't any leftovers. Did do some modifications as others stated. I used only 1 Tbls of oil for the veggies and only 2 1/2 Tbls of butter for the proscitto, garlic and sun dried toms. I also used the oil from the jarred sun dried toms. I drained most of the oil out of the jar first but didn't strain the sun dried toms. I can't wait to cook this for company. I think I will grill chicken marianded in Italian dressing to accompany the pasta. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Penne Pasta with Veggies
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 286
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