Penne in Garlic Butter With Roasted Vegetables and Sun-Dried Tomatoes

Serves: 4

8 ounces penne pasta

3 ounces butter

1 tablespoon garlic, finely minced

4 ounces Parmesan cheese

4 ounces sun-dried tomatoes

¼ pound fresh asparagus

½ cup broccoli florets

½ cup red bell peppers julienne cut

½ cup zucchini sliced

½ cup mushrooms sliced

Cook pasta and drain, and rinse in cold water or drizzle a small amount of olive oil in pasta to prevent sticking. Set aside. Roast vegetables. Set aside. Melt butter, and sauté garlic and sun-dried tomatoes. Combine cooked penne, roasted vegetables, Parmesan cheese, and remaining ingredients in a casserole dish and heat in the oven at 325 degrees until hot, for approximately 40 minutes. Serve immediately.