Yield
4 Servings

How to Make It

Step 1

Preheat oven to 450°F. Combine asparagus and squash in a large baking dish. Add oil and season well with salt and pepper. Toss to coat vegetables. Roast, stirring vegetables occasionally, until lightly browned and softened, about 30 minutes.

Step 2

Cook penne according to package directions. Add peas to pasta cooking water about 5 minutes before pasta will be done. Drain pasta and peas in a colander.

Step 3

Return pasta and peas to pot. Stir in ham and cream. Cover pot and set aside until pasta has absorbed some cream and ham is warmed through, about 2 minutes.

Step 4

Stir in roasted asparagus and squash. Season with salt and pepper and serve with Parmesan.

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