PASTA WITH BROCCOLI & PROSCITTO

4 Garlic Cloves, minced 1/4 Teaspoon Red Pepper Flakes, crushed 1/2 Teaspoon Oregano 1 Tablespoon Olive Oil 10 Ounces White Mushrooms, quartered 14 1/2 Ounces Italian Tomatoes, canned

1 Tablespoon Tomato Paste 3 Ounces Prosciutto, sliced 8 Ounces Penne Pasta 2 Cups Broccoli, chopped 1/3 Cup Parmesan Cheese, grated

In a skillet over medium heat, cook the first 3 ingredients in the oil for 2 minutes. Add mushrooms and cook for 5 minutes. Stir in the next 2 ingredients, reduce heat and cook for 8 minutes. Remove from heat and add the Prosciutto. Cook the pasta according to package directions. Add the broccoli to the pasta 4 minutes before it is done. Drain and add to the sauce. Toss to coat well and serve. Serve with the cheese.

SERVINGS 4; CALORIES 359; FAT 8 g; PROTEIN 20 g; CARBS 53 g; FIBER 5 g; CHOL 203 mg; IRON 2 mg; SODIUM 894 mg; CALC 155 mg SERVING SIZE= 1 1/2 Cups

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Updated 02/11/02