Penne Pasta with Veggies

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."
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1 h servings 522 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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 9x13 inch baking dish.
  5. Bake in preheated oven 30 to 40 minutes, until hot.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 157 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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 ...

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...

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...

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...

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...

Made this recipe but cut out Prosciutto, butter, and cheese since I'm a vegetarian, still delicious!! I just used a little extra EVOO to sautee veggies.

This tasty recipe is a great way to get lots of veggies into your meal. I skipped the prosciutto and didn't miss it.

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