Ingredients
8
oz. uncooked fettuccine
8
oz. uncooked spinach fettuccine
2
cups frozen 100% broccoli florets
1
(16-oz.) jar Parmesan and mozzarella pasta sauce
6
oz. prosciutto or cooked ham, cut into thin strips
1/2
cup sliced roasted red peppers (from a jar)
1
(2.25-oz.) can sliced ripe olives, drained
2
oz. (1/2 cup) shredded fresh Parmesan cheese
Preparation
Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.
