Pasta with Prosciutto and Asiago Cheese

 

2

cups uncooked fusilli (corkscrew) pasta (6 oz)

2

tablespoons olive or vegetable oil

1

package (8 oz) sliced fresh mushrooms (3 cups)

6

medium green onions, cut into 1/2-inch pieces

1

medium red bell pepper, coarsely chopped (1 cup)

1

clove garlic, finely chopped

1

package (3 oz) thinly sliced prosciutto, cut into thin strips*

1

tablespoon chopped fresh or 1/2 teaspoon dried basil leaves

2

teaspoons chopped fresh or 1/4 teaspoon dried oregano leaves

1/4

teaspoon salt

1/4

cup shredded Asiago cheese (1 oz)

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender.
• 3 Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.