READY IN 1 hr

Penne Pasta with Veggies

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

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.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

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.

—KiwiLover

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Most Helpful Critical Review

Mar 27, 2012

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.

—Tina

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147 Ratings

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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!

—JENNAGIRL

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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!

—Peach822

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May 20, 2009

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!

—Amy C.

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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.

—SANDY313

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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.

—heidihh1

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Mar 05, 2009

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!

—Kim

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Nutrition

Calories
522 kcal
26%

Carbohydrates
42.5 g
14%

Cholesterol
69 mg
23%

Fat
31.8 g
49%

Fiber
4 g
16%

Protein
19.9 g
40%

Sodium
786 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Penne Pasta with Veggies

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 522
Calories from Fat: 286

% Daily Value *
Total Fat 31.8g 49 %
Saturated Fat 15.5g 77 %
Cholesterol 69mg 23 %
Sodium 786mg 31 %
** Potassium 607mg 17 %
Total Carbohydrates 42.5g 14 %
Dietary Fiber 4g 16 %
Protein 19.9g 40 %
** Sugars 3.1g
Vitamin A 31 %
Vitamin C 89 %
Calcium 36 %
Iron 29 %
** Thiamin 11 %
** Niacin 48 %
** Vitamin B6 17 %
** Magnesium 21 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.