Penne with Roasted Veggies and Prosciutto

• 6 cups mixed vegetable chunks, such as carrots, squash, peppers and onions
• 1/4 cup olive oil
• 2 tablespoons minced fresh rosemary or thyme or 1 teaspoon dried
• 1 tablespoon minced garlic
• 1 lb penne pasta
• 3 ounces thinly sliced Prosciutto di Parma, cut in strips (about 1 cup)
• Grated ParmigianoReggiano (optional)

1. Preheat oven to 450 degrees F.
2. In a large bowl, toss vegetables with oil, rosemary, garlic, season with salt and pepper; spread out in a single layer on rimmed baking sheet.
3. Roast veggies, stirring occasionally, until tender and lightly browned.
4. This takes about 20 minutes.
5. Meanwhile, cook pasta according to package directions; drain.
6. Toss pasta, vegetables and Prosciutto together; taste for seasoning.
7. Serve with grated Parmigiano-Reggiano, if desired.

mixed vegetable, olive oil, rosemary, garlic, penne pasta, parma

Taken from www.cookstr.com/recipes/penne-with-roasted-veggies-and-prosciutto (may not work)