Baked Penne with Veggies

    Baked Penne with Veggies


    155 people made this

    This is a great and warming pasta bake full of fresh veggies. The prosciutto can be omitted if you want to make it vegetarian.

    Serves: 10 

    • 500g penne pasta
    • 2 tablespoons olive oil
    • 250g asparagus, trimmed and cut into 3cm pieces
    • 1 cup fresh broccoli florets
    • 1 cup chopped red capsicum
    • 1 cup chopped zucchini
    • 185g butter
    • 2 tablespoons minced garlic
    • 150g prosciutto, diced
    • 2 cups sun-dried tomatoes, packed in oil
    • 250g grated Parmesan cheese

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 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 frypan over medium-high heat, roast asparagus, broccoli, capsicum and zucchini until flecked with dark brown. Set aside.
    4. In a large frypan 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 20x30cm baking dish.
    5. Bake in preheated oven 30 to 40 minutes, until hot.

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