Pasta With Prosciutto & Vegetables

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 2 cups sliced fresh mushrooms
• 1 jar Bertolli ® Roasted Red Pepper with Italian Herbs Sauce
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 cup frozen green peas
• 1/2 cup chicken broth
• 1/2 cup thinly sliced prosciutto or deli ham (about 3 oz.)
• 8 ounces medium shell pasta, cooked and drained

Directions

1. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, until tender, about 5 minutes. Stir in Sauce, artichoke hearts, peas, broth and prosciutto. Simmer 5 minutes or until heated through. Serve over hot shells and sprinkle, if desired, with grated Parmesan cheese.