Giada De Laurentiis : Pasta with Roasted Vegetable and Proscuitto

I had all the ingredients on hand except summer squash.

So I added 5 zucchini's instead of 2 to make up.

Definitely a quick, easy AND delicious meal to create.

If you're a vegetarian you can omit the prosciutto and enjoy!

INGREDIENTS:

1 pound penne pasta (I used orecchiette)

VEGETABLES:

2 large zucchinis - roughly chopped

3 medium summer squash - roughly chopped

1 small cauliflower - roughly chopped

2 medium carrots - roughly chopped

2-3 cloves garlic - roughly chopped

*I added 1 medium onion - roughly chopped

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Place an oven rack in the upper third of the oven. 

Preheat the oven to 450 degrees F. 

Spray a heavy baking sheet with vegetable or olive oil spray. 

Arrange all the vegetables including garlic & onion on a pan.

Drizzle with olive oil and bake until light golden and tender. About 20 minutes.

Sprinkle with salt and pepper.

VINAIGRETTE

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 teaspoons honey or agave

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Whisk together the vinegar, mustard, agave/honey, salt & pepper.

Slowly whisk in the extra virgin olive oil until smooth.

Set aside.

Once pasta is done drain and pour the pasta into a large bowl.

Pull your roasted vegetables out of the oven. 

Sprinkle with salt & pepper and set aside.

Allow the veggies to cool slightly before mixing with the pasta.

Coarsely chop your prosciutto.

 Mix all your ingredients together as well as ¾ cup grated Peccorino or Parmesan cheese.

This quick and easy dish only took me less than 45 minutes.

Bon Appetite!