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Penne with Roasted Veggies and Prosciutto
- 6 cups mixed vegetable chunks, such as carrots, squash, peppers and onions
- 1/4 cup olive oil
- 2 tablespoons minced fresh rosemary
- 1 tablespoon minced garlic
- 1 lb penne
- 3 ounces thinly sliced Prosciutto
- Grated Parmigiano
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 608kcal (30%)|
|Total Fat 17g (27%)|
|Saturated Fat 3g (14%)|
|Cholesterol 15mg (5%)|
|Total Carbohydrate 90g|
|Dietary Fiber 6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|