Penne Pasta with Veggies Best Dishes

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Thursday, August 22, 2019

Penne Pasta with Veggies

"This is a warm pasta dish that is colorful and a notable dish to pass at a night meal."

Ingredients :

1 pound penne pasta
2 tablespoons olive oil
half pound asparagus, trimmed and reduce into 1 inch pieces
1 cup clean broccoli florets
1 cup chopped red bell pepper
1 cup chopped zucchini
three/four cup butter
2 tablespoons minced garlic
5 ounces prosciutto, diced
2 cups solar-dried tomatoes, packed in oil
8 oz grated Parmesan cheese

Instructions :

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

Preheat oven to 375 stages F (a hundred ninety tiers C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for eight to ten mins or until al dente; drain. Toss with olive oil.
In a large 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 heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated via. Toss with penne, roasted veggies and Parmesan. Place in a 9x13 inch baking dish.
Bake in preheated oven 30 to forty minutes, until hot.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook it calmly, and make smooth-up easier.

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