Penne Pasta with Veggies Tasty Recipes
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Penne Pasta with Veggies |
"This is a warm pasta dish that is colourful and a splendid dish to skip at a night meal."
Ingredients :
- 1 pound penne pasta
- 2 tablespoons olive oil
- half of pound asparagus, trimmed and reduce into 1 inch portions
- 1 cup clean broccoli florets
- 1 cup chopped pink bell pepper
- 1 cup chopped zucchini
- 3/four cup butter
- 2 tablespoons minced garlic
- 5 oz. Prosciutto, diced
- 2 cups solar-dried tomatoes, packed in oil
- 8 oz. Grated Parmesan cheese
Instructions :
Prep : 20M | Cook : 10M | Ready in : 1H |
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- Preheat oven to 375 tiers F (190 levels C).
- Bring a big pot of gently salted water to a boil. Add pasta and cook dinner for eight to 10 minutes or until al dente; drain. Toss with olive oil.
- In a massive skillet over medium-excessive warmth, roast asparagus, broccoli, bell pepper and zucchini till flecked with dark brown. Set apart.
- In a massive skillet over medium warmness, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted veggies and Parmesan. Place in a 9x13 inch baking dish.
- Bake in preheated oven 30 to 40 minutes, till hot.
Notes :
- Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it evenly, and make clean-up simpler.
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