First UMC Lafayette

Sharing the Love of God through worship, education and outreach.

Festive Penne Pasta with Veggies

Posted by on Apr 15, 2021

Festive Penne Pasta with Veggies
Recipe Shared By MaryAnn McVay
Artwork By Alison McDonald


1 pound tri-color penne pasta
1 pound asparagus, trimmed and cut into 1” pieces
1 cup fresh broccoli florets
2 chopped red bell peppers
1 cup chopped zucchini
2 Tbsp minced garlic
5+ oz prosciutto
2 cups diced sun-dried tomatoes, packed in oil
8 oz grated Parmesan cheese
1 lb grilled chicken, cut into 1″ pieces
2 Tbsp minced garlic



Preheat oven to 375 degrees.

In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook as directed or until al dente, do not overcook; drain.

In a large skillet over medium heat, sauté garlic with prosciutto and the undrained sun-dried tomatoes with their oil until heated through. Toss with penne, roasted vegetables, chicken and Parmesan. Place in a 9 x 13” baking dish.

Cover and bake in the preheated oven for 25 minutes. Uncover and bake for 15 minutes longer.

Submit a Comment

Your email address will not be published. Required fields are marked *