← Back to Search Results
roasting Italian
Penne with Roasted Veggies and Prosciutto Recipe-12404

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.


© 2015 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cooking-for-friends Cooking for Friends
by Gordon Ramsay
food-to-live-by Food to Live By
by Myra Goodman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?