160 Ratings
  • 5 star values: 90
  • 4 star values: 53
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3

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

TMOWERY
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Partner Tip

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

Nutrition Facts

522 calories; 31.8 g total fat; 69 mg cholesterol; 786 mg sodium. 42.5 g carbohydrates; 19.9 g protein; Full Nutrition


Reviews (121)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/15/2005
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!
(178)

Most helpful critical review

Rating: 1 stars
04/01/2012
I followed this recipe and it turned out oily at the bottom and dry/crunchy on the top. I tried it because of all the reviews but my first thought was that it needed some sauce. I will not make this recipe again even with sauce.
(4)
160 Ratings
  • 5 star values: 90
  • 4 star values: 53
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
04/24/2008
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.
(245)
Rating: 5 stars
11/15/2005
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!
(178)
Rating: 5 stars
02/26/2005
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!
(99)
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Rating: 5 stars
05/20/2009
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!
(71)
Rating: 5 stars
03/29/2005
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.
(65)
Rating: 5 stars
02/21/2008
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.
(54)
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Rating: 5 stars
03/05/2009
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!
(36)
Rating: 5 stars
06/30/2009
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.
(21)
Rating: 4 stars
08/20/2008
This tasty recipe is a great way to get lots of veggies into your meal. I skipped the prosciutto and didn't miss it.
(19)