Preheat oven to 400. Combine asparagus and squash in large baking dish. Add oil and season well with salt/pepper. Toss to coat vegetables. Roast, stirring occasionally, until lightly browned, about 30 minutes.
Cook penne according to package. Add peas to pasta water about 5 minutes before pasta is done. Drain.
Return pasta and peas to pot. Stir in ham and cream. Cover pot and set aside until pasta has absorbed some cream and ham is warmed through.
Stir in roasted asparagus and squash. Season with salt/pepper and serve with Parmesan.
Originally Submitted
1/20/2008
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