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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%)
 

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