Prosciutto penne is 'delizioso'

Penne with roasted vegetables and prosciutto is quick to prepare — it will take only about 30 minutes — but the dish will make a meal with plenty of taste for diners. There's no secret: It's an easy combination of good, flavorful ingredients.

Prosciutto is the Italian word for ham; the name prosciutto di Parma specifically designates an all-natural cured ham from the city of Parma, with only salt added. Its color can range from pale to deep rose pink; its fat should be white or rosy in color, never yellow. Store prosciutto in the refrigerator; use thinly sliced prosciutto within two days; thicker slices, well wrapped, may be kept about a week. Never freeze prosciutto.

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Penne with Roasted Vegetables and Prosciutto

(Preparation 10 minutes, cooking time 20 minutes)

10 cups mixed vegetable chunks, such as eggplant, squash, peppers and onions (about 2 pounds)

1/3 cup olive oil

2 tablespoons minced fresh rosemary or thyme, or 1 teaspoon dried rosemary or thyme

1 tablespoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1 pound penne pasta

3 ounces thinly sliced prosciutto, preferably prosciutto di Parma

Grated Parmesan cheese (preferably Parmigiano-Reggiano), optional garnish

Preheat oven to 450 F.

In a large bowl, toss vegetables with oil, rosemary, garlic, salt and pepper; spread in a single layer on pan or a rimmed baking sheet. Roast, stirring vegetables occasionally, until tender and lightly browned, about 20 minutes.

Meanwhile, cook pasta according to package directions; drain. Return pasta to pan; stir in vegetables and prosciutto. Serve with grated Parmesan cheese, if desired.

Makes 6 servings (about 12 cups).

Nutrition information per serving: 432 cal., 12 g fat, 15 pro., 66 g carbo.

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Recipe for AP from Prosciutto di Parma