Cookstr.com

Penne with Roasted Veggies and Prosciutto

Updated February 23, 2016
4.00

0 Comments

This image courtesy of Joseph DeLeo

Serves4

Cooking Methodroasting

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free

Mealdinner

Moodstressed, tired

Taste and Texturegarlicky, herby, meaty, salty, savory

Type of Dishpasta

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)

Instructions

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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password