Penne Pasta with Veggies You Have To Try

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Penne Pasta with Veggies

"This is a hot pasta dish this is colorful and a brilliant dish to skip at a night meal."

Ingredients :

1 pound penne pasta
2 tablespoons olive oil
1/2 pound asparagus, trimmed and cut into 1 inch portions
1 cup fresh broccoli florets
1 cup chopped pink bell pepper
1 cup chopped zucchini
three/4 cup butter
2 tablespoons minced garlic
5 ounces prosciutto, diced
2 cups sun-dried tomatoes, packed in oil
8 ounces grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H

Preheat oven to 375 levels F (190 degrees C).
Bring a massive pot of gently salted water to a boil. Add pasta and cook dinner for eight to ten mins or until al dente; drain. Toss with olive oil.
In a large skillet over medium-high warmth, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set apart.
In a big skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes till heated thru. Toss with penne, roasted greens and Parmesan. Place in a 9x13 inch baking dish.
Bake in preheated oven 30 to forty mins, until hot.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it flippantly, and make easy-up less difficult.

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