Penne with Roasted Vegetables and Prosciutto Recipe

Name: Penne with Roasted Vegetables and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound penne pasta; Vegetable oil cooking spray; 2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces); 3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces); 1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups); 2 medium carrots, diced into 1/2-inch pieces; 2 cloves garlic, roughly chopped; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey or agave; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 ounces thinly sliced prosciutto, coarsely chopped; 3/4 cup grated Parmesan

Servings: persons

Salt
1 pound penne pasta
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped
3/4 cup grated Parmesan

1
For the pasta: Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3
Place the pasta in a large serving bowl.
4
For the vegetables: Place an oven rack in the upper third of the oven.
5
Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
6
Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer.
7
Drizzle with the olive oil and bake until light golden and tender, 20 minutes.
8
Sprinkle with the salt and pepper.
9
For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
10
To assemble: Place the vegetables in the bowl.
11
Add the pasta on top.
12
Add the Parmesan on top so it sticks to the pasta and helps everything else stick.
13
Toss the vegetables and pasta.
14
Pour the vinaigrette over the pasta and toss.
15
Add the prosciutto on top and do not toss until the pasta is cool.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Salt, 1 pound penne pasta, Vegetable oil cooking spray, 2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces), and more.

Yes, Penne with Roasted Vegetables and Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Roasted Vegetables and Prosciutto

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