Penne in Garlic Butter With Roasted Vegetables and Sun-Dried Tomatoes


Serves: 4



8 ounces penne pasta                                           

3 ounces butter                                                

1 tablespoon garlic, finely minced                             

4 ounces Parmesan cheese                                       

4 ounces sun-dried tomatoes                                     

¼ pound fresh asparagus                                      

½ cup broccoli florets                                       

½ cup red bell peppers julienne cut                          

½ cup zucchini sliced                                         

½ cup mushrooms sliced                                       


Cook pasta and drain, and rinse in cold water or drizzle a small amount of olive oil in pasta to prevent sticking.  Set aside.  Roast vegetables.  Set aside.  Melt butter, and sauté garlic and sun-dried tomatoes.  Combine cooked penne, roasted vegetables, Parmesan cheese, and remaining ingredients in a casserole dish and heat in the oven at 325 degrees until hot, for approximately 40 minutes.  Serve immediately.