Penne Pasta with Vegies

I found this recipe on allrecipes.com and have made this dish probably 3 times for my family and I think it is now one of mine and my husbands favorites. I have made a few changes to try to make it healthier. I use chicken broth instead of the butter, I have used chicken twice and shrimp once(today, and it was awesome!) instead of the prosciutto (I use about 1/2 lb) and half of the sun-dried tomatoes it calls for. I also increase all the vegies a little usually more like a cup and a half instead of just one cup. Anyway, I LOVE this recipe especially with the changes I have made to it.

Penne Pasta with Veggies

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 10

"Penne is baked with asparagus, broccoli, red bell pepper, zucchini, prosciutto, sun-dried tomatoes and Parmesan for a colorful, flavorful hot dish."

Ingredients:
1 pound penne pasta 2 tablespoons olive oil **I use Smart Taste brand (high in fiber)
1/2 pound asparagus, trimmed and cut
into 1 inch pieces
1 cup fresh broccoli florets
1 cup chopped red bell pepper
1 cup chopped zucchini
3/4 cup butter **I use chicken broth
2 tablespoons minced garlic
5 ounces prosciutto, diced **I use 1/2 lb of shrimp or chicken
2 cups sun-dried tomatoes, packed in oil **I only use about 1 cup
8 ounces grated Parmesan cheese

Directions:
1.Preheat oven to 375 degrees F (190 degrees C).
2.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.
3.In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.
4.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.
5.Bake in preheated oven 30 to 40 minutes, until hot.
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