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.


  1. It is yummy. Hope your day is nice also. Thanks for reading our blog.


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