Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by MyRecipes May 2007

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Recipe Summary

Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

457 calories; fat 20g; saturated fat 8g; protein 17g; carbohydrates 53g; fiber 5g; cholesterol 53mg; sodium 349mg.
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