Penne Pasta with Veggies

1 pound penne pasta

2 tablespoons olive oil

½ pound asparagus, trimmed and cut into 1 inch pieces

1 cup fresh broccoli florets

1 cup chopped red bell pepper

1 cup chopped zucchini

¾ cup butter

2 tablespoons minced garlic

5 ounces prosciutto, diced

2 cups sun-dried tomatoes, packed in oil

8 ounces grated Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.

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

In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9x13 inch baking dish.

Bake in preheated oven 30 to 40 minutes, until hot.