7 OR LESS
A robustly flavored pasta dish for winter

Associated Press

Penne with grilled vegetables and prosciutto is easy to prepare, but will make a meal with plenty of taste for diners. Associated Press

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.

You can top this with fresh-grated Parmesan if you like.

Penne with Roasted Vegetables and Prosciutto

• 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
• Salt and pepper to taste
• 1 pound penne pasta
• 3 ounces thinly sliced prosciutto, preferably prosciutto di Parma

Preheat oven to 450 degrees.

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 (without cheese): 432 cal., 12 g fat, 15 pro., 66 g carbo.