Penne with Roasted Vegetables and Prosciutto

By LEP04

Recipe courtesy Giada De Laurentiis

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

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from foodnetwork.com

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.