Penne Pasta With Veggies

• 1 pound penne pasta
• 2 tablespoons olive oil
• 1/2 pound asparagus, trimmed and cut into 1 inch pieces
• 1 cup fresh broccoli florets
• 1 cup chopped red bell pepper
• 1 cup chopped zucchini
• 3/4 cup butter
• 2 tablespoons minced garlic
• 5 ounces prosciutto, diced
• 2 cups sun-dried tomatoes, packed in oil
• 8 ounces grated Parmesan cheese

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.

penne pasta, olive oil, fresh broccoli florets, red bell pepper, zucchini, butter, garlic, tomatoes, parmesan cheese

Taken from www.allrecipes.com/recipe/21730/penne-pasta-with-veggies/ (may not work)