Pasta with Ham and Asiago Cheese

The Betty Crocker web site has some good recipes.  Some start with mixes and I try to stay away from mixes so this recipe for a quick to fix Pasta dish without using a mix caught my eye. I used the vegetables called for in the recipe, but you could add what ever your family eats instead without changing too much. I thought the next time I make it, black olives would be good. I used roughly chopped sweet onion instead of green and some chives from my pot. Also fresh thyme from my pot as well as the dried basil.

 I wouldn’t stray too far from the original, though again, I used the thinly shaved ham from the deli at our local Fareway store instead of prosciutto. This was an option the recipe gave and both Sue and I feel prosciutto is highly overrated and way too expensive. It was over six dollars for a three ounce package and the ham cost seventy-nine cents. I did use the Asiago cheese as the flavor really adds to this dish. It doesn’t take a lot and I have cheese left for at least two more meals.

Pasta with Ham and Asiago Cheese

2 cups uncooked pasta (6 ounces) I used small Rotini

2 tablespoons vegetable oil

1 pkg (8 ounces) fresh mushrooms sliced

1 medium red bell pepper, coarsely chopped (1 cup)

6 medium green onions, cut into ½ inch pieces

1 clove garlic, finely chopped

1 package (3 ounces) sliced prosciutto or thin sliced deli ham, cut into thin strips

1 teaspoon dried basil leaves

¼ teaspoon dried oregano leaves

¼ teaspoon salt

¼ cup shredded Asiago cheese (1 ounce)

 Cook and drain pasta as directed on package. Reserve ¼ cup cooking water.

Meanwhile, in 10 inch nonstick skillet, heat 1 tablespoon of the oil. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes; stirring occasionally until vegetables are tender.

 Stir in prosciutto or ham, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil. Toss. Thin with cooking water if it seems dry. Sprinkle each serving with cheese.