Wednesday, April 15, 2009

Penne with Ham & Roasted Veggies

1 lb. fresh asparagus, snapped into pieces
1 yellow squash, cut into chunks
1/2 onion, diced
1 red bell pepper, diced
2 T. olive oil
salt & pepper
1 pkg. penne pasta
1 c. frozen peas
1/4 lb. sliced ham, cut into strips
1/2 c. heavy whipping cream
1 c. parmesean cheese

*Preheat oven to 450. Combine first four ingredients & toss with olive oil & s/p in a casserole dish. Roast veggies in the oven, stirring once or twice, for about 25 minutes. Cook pasta & add peas for the last five minutes. Drain pasta & peas. Return to pot & stir in ham & cream. Cover & set aside for about two minutes. Stir in roasted veggies & parmesean cheese.

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