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Ingredients

• 12 ounces uncooked spaghettini or vermicelli
• 2 1/2 cups (3-inch) diagonally sliced asparagus (about 1 pound)
• 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled)
• 1 tablespoon olive oil, divided
• 2 cups diced zucchini
• 1/2 cup sliced green onions
• 1 cup fat-free, less-sodium chicken broth
• 1/3 cup dry white wine
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 ounces thinly sliced prosciutto or ham, chopped
• 3/4 cup (3 ounces) grated Asiago or fresh Parmesan cheese

Description

To Keep The Prosciutto From Sticking Together In The Pasta, Lay It Out On A Plate To Dry After You Chop It. The Rich, Nutty Flavor Of The Asiago Complements The Saltiness Of The Prosciutto, But Parmesan Can Be Substituted If Necessary.

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