How to Make Penne Pasta with Veggies - A Step-by-Step Guide

There's nothing quite like a comforting bowl of pasta, especially when it's loaded with colorful, nutrient-packed veggies. This recipe for Penne Pasta with Veggies is a delicious and satisfying dish that's perfect for weeknight dinners or special occasions. Whether you're a vegetarian, vegan, or just looking to incorporate more plant-based meals into your diet, this recipe is sure to be a hit. It's incredibly easy to make and can be customized to suit your taste preferences, making it a versa...

Read more

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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    522 cal.

    • Total Fat: 32g
    • Saturated Fat: 16g
    • Cholesterol: 69mg
    • Sodium: 786mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 20g
    • Vitamin C: 54mg
    • Calcium: 291mg
    • Iron: 3mg
    • Potassium: 607mg