Recipes Penne Pasta with Veggies 4.4 (162) 123 Reviews 11 Photos This is a hot pasta dish that is colorful and a great dish to pass at a dinner party. Recipe by Tracy Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hrs Servings: 10 Yield: 10 servings Jump to Nutrition Facts Ingredients 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 Directions Preheat oven to 375 degrees F (190 degrees C). 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. I Made It Print Nutrition Facts (per serving) 522 Calories 32g Fat 43g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved