Sunday, June 3, 2012

Penne with Roasted Vegetables and Prosciutto

Posted by Erin Wilburn / 5 comments » / Stuff

First of all, thank you all so much for all the kind congratulatory comments regarding the new addition to our family.  We’re overjoyed, and filled with love.  Also, a bit tired & sleep deprived, but, it’s worth it.

As I mentioned in my last post, I’m really excited to share this recipe with you.  My mother came down for a few days after Elliott was born to help out with the house & Jesse.  This is one of the meals she prepared for us, and I knew the moment I took a bite I had to share it with my readers.  I’m actually a bit shocked that she wanted to prepare this.  It just doesn’t seem like something that would interest her.  I think I must be helping broaden her culinary horizons.  😉

This is an awesome dish that has a balance of vegetables & pasta, where meat is more a complimentary accent.  It has a savory/sweet balance that is really unique.  I would never think to put a dijon mustard/honey/red wine vinegar vinaigrette mixed in with roasted vegetables and prosciutto, but it really works!  And, it’s a perfect way to use seasonal produce.  My mom walked over to the farmer’s market to pick up all the veggies, and most are ones I’m also receiving in my CSA right now.  I was a bit worried that Nathan might not like it, because it wasn’t heavy on meat, but turns out he really liked it too!

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Penne with Roasted Vegetables and Prosciutto

Yield: 4-6 servings

Prep Time: 20 min

Cook Time: 30 min

Total Time: > 1 hour

This tastes best slightly warm or room temperature, which makes it perfect for a summer gathering!

Ingredients:

Pasta:
Salt
1 pound penne pasta

Vegetables:
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped
3/4 cup grated Parmesan

Directions:

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.

For the vegetables: 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 oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.

For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.

To assemble: Add the vegetables, vinaigrette, prosciutto and Parmesan to the cooked pasta. Toss until coated, and season with salt and pepper.

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