1 (8 oz.) pkg. linguine or spaghetti
1 (10 oz.) bag spinach
4 oz. thinly sliced Prosciutto
2 large carrots
2 medium-sized yellow peppers
1/2 c. grated Parmesan cheese
1/4 c. salad oil
1/4 c. red wine vinegar
1/2 tsp. pepper
1/2 tsp. dried oregano leaves

Prepare spaghetti or linguine as label directs; drain.

Meanwhile, wash and drain spinach; thinly slice. Cut Prosciutto into long thin strips. Cut carrots and pepper into matchstick thin strips. In large bowl, toss vegetables and Prosciutto with cooked pasta, Parmesan cheese, salad oil, vinegar, pepper and oregano.