Monday, March 1, 2010

Roasted Veggie Penne Dish

This delicious dish serves 12 hungry people and tastes great served with garlic parmesan bread. We had fresh strawberries for dessert. Yummmm!

16 oz. pkg. penne pasta
24 oz. bag frozen California blend vegetables (broccoli, cauliflower & carrots)
1 large sweet potato, peeled and diced
1 onion, peeled and cut into cubes
1-2 tsp. garlic powder or you could do a couple of pressed cloves
1/4 cup olive oil
2 cups diced ham
shredded Parmesan cheese

Heat oven to 425 degrees. In large bowl combine all vegetables with olive oil, garlic powder and S&P to taste. Toss to coat then pour on a large baking sheet and cook for 25-30 minutes in oven till roasted. While this is cooking, boil some water and cook the penne according to directions on package. Then dice your ham and prep the garlic bread. Once the veggies and pasta are done, combine it all in a very large bowl with your ham and it will be a huge mound in a 9x13 pan. Sprinkle with Parmesan cheese. Toast the garlic bread for 5 minutes in the same temperature oven. Enjoy!

1 comment:

  1. Looks and sounds so yummy! And I love that you use olive oil - the "good" oil! I'm gonna try it - maybe with some chicken!! Thanks!
    And thanks for the updates on your parents. I am relieved they are safe, but can't imagine what they are still going through - and all the people around them.