Penne with Roasted Vegetables and Proscuitto

I love this recipe because it is easy and it makes really good use of the vegetables that are in season. Plus, the leftovers are great lunch. The girls tend to pick around the vegetables they don't like and hopefully one of these days they will have tried the vegetables enough that they will enjoy them...or at least eat them.


Penne with Roasted Vegetables and Prosciutto
(From the HCS Timeless Recipes Cookbook)


10 cups Vegetables, mixed, and cut into 1 inch chunks.
(Mushrooms, Peppers, Onions, Summer Squash, Zucchini, Eggplant, etc.)
1/3 cup of olive oil
2 T. Fresh rosemary or thyme, minces
1 T. Garlic, minced
1 tsp. Salt
1/2 tsp. Black Pepper, ground
1 lb. Penne Pasta
3 oz. Prosciutto, thinly sliced
Parmesan cheese, grated


Preheat oven to 450 degrees. In a large bowl, toss veggies with oil, rosemary, garlic, salt and pepper. Spread in a single layer in rimmed baking sheet. Roast, stirring veggies occasionally, until tender and lightly browned, about 30 min. Meanwhile, cook pasta according to package directions and drain. Combine pasta, prosciutto, and vegetables in a large bowl. Serve with grated Parmesan cheese. Makes about 6 servings.