Penne with Roasted Vegetables and Prosciutto

ingredients

4 to 6 servings
 
Pasta
1 pound penne pastapenne pasta, dried1
Vegetables
Vegetable oil cooking sprayvegetable cooking spray1
2 large zucchini (about 12 ounces total), ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieceszucchini2
3 medium summer squash (about 12 ounces total), ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon piecessummer squash12
½ small cauliflower, cut into ½-inch pieces to yield about 2 cupscauliflower2
2 medium carrots, peeled and diced into ½-inch piecescarrots2
2 cloves garlic, roughly choppedgarlic clove2
3 tablespoons extra-virgin olive oil extra-virgin olive oil3
1 teaspoons kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
Vinaigrette
¼ cup extra-virgin olive oilextra-virgin olive oil¼
2 tablespoons red wine vinegarred wine vinegar2
1 tablespoon Dijon mustarddijon mustard1
2 teaspoons honey or agavehoney2
½ teaspoon kosher saltkosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
8 ounces thinly sliced prosciutto, coarsely choppedprosciutto8
¾ cup grated Parmesan cheeseparmesan cheese¾
Kosher salt kosher salt1
freshly ground black pepperfreshly ground black pepper1

instructions

 
Pasta
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, about 8 to 10 minutes. Place the pasta in a large serving bowl.
Vegetables
Preheat the oven to 450 degrees F. Place an oven rack in the upper third of the oven. 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 3 tablespoons of olive oil and bake for 20 minutes until light golden and tender. Season with salt and pepper.
Vinaigrette
In a small bowl whisk the oil, vinegar, mustard, honey, salt and pepper together until smooth.
Add the vegetables, vinaigrette, prosciutto and Parmesan cheese to the cooked pasta. Toss until coated. Season with salt and pepper, to taste.
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