Penne Pasta with Veggies

Penne Pasta with Veggies

115 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
TMOWERY
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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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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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Reviews (115)

Rate This Recipe
KiwiLover
240

KiwiLover

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.

JENNAGIRL
176

JENNAGIRL

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!

Peach822
98

Peach822

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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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 522 cal
  • 26%
  • Fat
  • 31.8 g
  • 49%
  • Carbs
  • 42.5 g
  • 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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