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)
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Steps
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.
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Like Parmesan, Asiago cheese is a firm, aged grating or shredding cheese. Look for wedges or containers of shredded Asiago in the grocery store deli or cheese department.
*Half of a 6-oz package thinly sliced fully cooked ham may be substituted for the prosciutto.
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