1/2 stick butter
1/4 cup canola oil
4 green onions, chopped
2 oz thinly sliced prosciutto, chopped
3/4 lb zucchini, halved lengthwise and sliced
6 oz mushrooms, halved
1/3 cup chicken broth
1/3 cup dry white wine or broth
1/2 cup frozen peas
1 lb elbow twists, cooked
2 small tomatoes, peeled, cut into wedges
1 cup freshly grated Parmesan cheese

Boil elbow twists according to package directions. Drain.

Heat butter and oil in a large skillet until the butter melts. Add green onions and prosciutto; sauté 2 minutes.

Add zucchini and mushrooms. Sauté, stirring often, for 3 minutes. Add the broth, wine and peas.

Bring to a boil, lower heat, simmer for 5 minutes. Pour over the hot pasta in a large bowl. Add the tomatoes and Parmesan cheese.

Submitted by: Sherry Monfils