Ingredients
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)
Preparation
Cook and drain pasta as directed on package.
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.
Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.
