Penne Pasta with Veggies


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

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
10 servings


  • 1 pound penne pasta

  • 2 tablespoons olive oil

  • ½ pound asparagus, trimmed and cut into 1 inch pieces

  • 1 cup fresh broccoli florets

  • 1 cup chopped red bell pepper

  • 1 cup chopped zucchini

  • ¾ cup butter

  • 2 tablespoons minced garlic

  • 5 ounces prosciutto, diced

  • 2 cups sun-dried tomatoes, packed in oil

  • 8 ounces grated Parmesan cheese


  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.

Nutrition Facts (per serving)

522 Calories
32g Fat
43g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 522
% Daily Value *
Total Fat 32g 41%
Saturated Fat 16g 78%
Cholesterol 69mg 23%
Sodium 786mg 34%
Total Carbohydrate 43g 15%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 20g
Vitamin C 54mg 268%
Calcium 291mg 22%
Iron 3mg 16%
Potassium 607mg 13%

* 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.