- 4
- 20 mins
- 50 mins
Ingredients
- Salt
- 1 pound penne pasta
- Vegetable oil cooking spray
- 2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
- 3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
- 1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
- 2 medium carrots, diced into 1/2-inch pieces
- 2 cloves garlic, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey or agave
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 3/4 cup grated Parmesan
Preparation
Step 1
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, 8 to 10 minutes. Place the pasta in a large serving bowl.
For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. 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 the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
To assemble: Add the vegetables, vinaigrette, prosciutto and Parmesan to the cooked pasta. Toss until coated, and season with salt and pepper.