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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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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.


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 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!