Penne with Roasted Vegetables and Prosciutto
Penne with Roasted Vegetables and Prosciutto might be just the main course you are searching for. One serving contains 678 calories, 22g of protein, and 36g of fat. This recipe serves 6. A mixture of garlic, prosciutto, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 55 minutes.
Instructions
Watch how to make this recipe.
For the pasta: Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
Place the pasta in a large serving bowl.
Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer.
Drizzle with the olive oil and bake until light golden and tender, 20 minutes.
Sprinkle with the salt and pepper.
Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
Place the vegetables in the bowl.
Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta.
Pour the vinaigrette over the pasta and toss.
Add the prosciutto on top and do not toss until the pasta is cool.