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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Ingredients

  • 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

Instructions

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.

Nutritional information

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