← Back to Search Results roasting Italian
penne-with-roasted-veggies-and-prosciutto

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves 4

Ingredients

  • 6 cups mixed vegetable chunks, such as carrots, squash, peppers and onions
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh rosemary or thyme or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • 1 lb penne pasta
  • 3 ounces thinly sliced Prosciutto di Parma, cut in strips (about 1 cup)
  • Grated Parmigiano–Reggiano (optional)

Directions

Preheat oven to 450ºF.

In a large bowl, toss vegetables with oil, rosemary, garlic, season with salt and pepper; spread out in a single layer on rimmed baking sheet. Roast veggies, stirring occasionally, until tender and lightly browned. This takes about 20 minutes.

Meanwhile, cook pasta according to package directions; drain. Toss pasta, vegetables and Prosciutto together; taste for seasoning. Serve with grated Parmigiano-Reggiano, if desired.


© 2014 Jon Ashton

Note from Cookstr's Editors

Nutritional information is based on using 6 cups of squash, and does not include salt and pepper to taste or optional grated Parmigiano-Reggiano.

 

Nutritional Information

Nutrients per serving (% daily value)

608kcal (30%)
58mg (6%)
30mg (49%)
18mcg RAE (1%)
817mg
95mg
23g
7g
6g
90g
15mg (5%)
584mg (24%)
3g (14%)
17g (27%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
flavor Flavor
by Rocco DiSpirito
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?