Pasta, Veggies And Prosciutto

The sauce for this hearty and colourful dish takes as long to make as the pasta does to cook. Bring the water to a boil while you chop the veggies.

3     Cups penne pasta
2     Slices prosciutto
1     Tbsp olive oil
1     Onion, chopped
1     Ontario greenhouse sweet pepper, chopped
8     Oz mushrooms, sliced
2     Cloves garlic, chopped
1     Tsp dried oregano
½    Tsp hot pepper flakes
1     Can chunky tomatoes
3     Cups fresh baby spinach
¼    Cup freshly grated parmesan
   
In a large saucepan of lightly salted, boiling water, cook pasta for 8-10 minutes.

Meanwhile, heat Dutch oven over medium high heat until hot. Cook prosciutto in single layer until crisp. Remove to paper tower and let cool. Cut into thin strips.

Add oil to the same pan. Add onion, greenhouse pepper and mushrooms. Cook, stirring often, until vegetables are softened – approximately 3 minutes. Add garlic, oregano and pepper flakes. Cook for about 15 seconds. Add tomatoes and bring to a boil. Reduce heat the simmer for 3 minutes. Stir in spinach until wilted.

Drain pasta and toss with sauce. To serve, sprinkle with prosciutto strips and cheese. Makes 4 servings.