Directions:
- Preheat oven to 450°F. Combine asparagus and squash in a large baking dish. Add oil and season well with salt and pepper. Toss to coat vegetables. Roast, stirring vegetables occasionally, until lightly browned and softened, about 30 minutes.
- Cook penne according to package directions. Add peas to pasta cooking water about 5 minutes before pasta will be done. Drain pasta and peas in a colander.
- 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, about 2 minutes.
- Stir in roasted asparagus and squash. Season with salt and pepper and serve with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.35 Kcal (1689 kJ) | ||
| Calories from fat | 252.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.02g | 43% | |
|---|---|---|---|
| Cholesterol | 62.39mg | 21% | |
| Sodium | 779.28mg | 32% | |
| Potassium | 410.92mg | 9% | |
| Total Carbs | 16.91g | 6% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 20.55g | 41% | |
| Vitamin C | 13mg | 22% | |
| Iron | 3.5mg | 19% | |
| Calcium | 324.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 144.62 Kcal (605 kJ) | ||
| Calories from fat | 90.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 43% | |
|---|---|---|---|
| Cholesterol | 22.37mg | 21% | |
| Sodium | 279.4mg | 32% | |
| Potassium | 147.33mg | 9% | |
| Total Carbs | 6.06g | 6% | |
| Sugars | 1.91g | 21% | |
| Dietary Fiber | 2.23g | 25% | |
| Protein | 7.37g | 41% | |
| Vitamin C | 4.7mg | 22% | |
| Iron | 1.2mg | 19% | |
| Calcium | 116.3mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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