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Penne Pasta with Veggies

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Pasta: Penne Pasta with Veggies
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INGREDIENTS
Servings: 10
penne pasta
olive oil
asparagus, trimmed and cut into 1 inch pieces
fresh broccoli florets
chopped red bell pepper
chopped zucchini
butter
minced garlic
prosciutto, diced
sun-dried tomatoes, packed in oil
grated Parmesan cheese
DIRECTIONS
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.
  3. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.
  4. In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9x13 inch baking dish.
  5. Bake in preheated oven 30 to 40 minutes, until hot.
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