Pasta and Vegetables with Prosciutto

Serve this colourful and hearty pasta dish with crusty bread. The sauce takes about the same time to cook as the pasta, so bring the water to a boil while chopping the vegetables for a streamlined approach to the suppertime crunch. Roughly chop vegetables for a rustic look.

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Servings: 4

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  • 3 cups (750 mL) gemelli or penne pasta (8 oz/250 g)
  • 2 thin slices prosciutto
  • 1 tbsp (15 mL) olive oil
  • 1 Ontario Onion, coarsely chopped
  • 1 Ontario Greenhouse Sweet Yellow Pepper, coarsely chopped
  • 8 oz (250 g) Ontario Crmimin or White Button Mushrooms, sliced
  • 2 cloves Ontario Garlic, chopped
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) crushed red pepper flakes
  • 1 can (19 oz/540 mL) seasoned chunky tomatoes (for pasta)
  • 3 cups (750 mL) fresh Ontario Baby Spinach
  • 1/4 cup (50 mL) freshly grated Parmesan cheese


In large saucepan of lightly salted boiling water, cook pasta for 8 to 10 minutes or until tender but firm.

Meanwhile, heat Dutch oven or large deep sauté pan over medium-high heat until hot. Cook prosciutto in single layer until crisp, about 30 seconds per side. Remove to paper towel and pat off excess fat. Let cool; cut into thin strips.

Add oil to same pan. Add onion, yellow pepper and mushrooms; cook over medium-high heat, stirring often, until onions and pepper soften, about 3 minutes. Add garlic, oregano and pepper flakes; cook for about 15 seconds or until fragrant. Add tomatoes and bring to boil; reduce heat and simmer briskly for 3 minutes. Stir in spinach until wilted, about 30 seconds.

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

Tip: For a vegetarian version, omit prosciutto.

Nutrients per serving

  • Protein: 16 grams
  • Fat: 7 grams
  • Carbohydrates: 65 grams
  • Calories: 384
  • Fibre: 6 grams
  • Sodium: 870 mg