12 oz. 3 color twisted pasta
1/2 stick butter
1 med. onion, minced
1 - 2 cloves garlic, crushed
Various vegetables (broccoli, asparagus, mushrooms, zucchini, carrots, yellow squash, green pepper, red pepper)
1 c. heavy cream
1/2 c. chicken broth
2 tsp. dried basil
4 oz. prosciutto, cut into 1/4 inch pieces
3/4 c. Parmesan cheese

While pasta is cooking, saute onion and garlic in butter until soft. Add vegetables and cook until tender crisp. Add cream, stock and basil. Add prosciutto. Drain pasta; toss with vegetables. Mix in cheese. Serve immediately.