2 cups uncooked fusilli (corkscrew) pasta
2 tablespoons olive or vegetable oil
1 package (8 oz) sliced fresh mushrooms
6 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, coarsely chopped
1 clove garlic, finely chopped
1 package (3 oz) thinly sliced prosciutto or smoked ham, cut into thin strips
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese (1 oz)
Cook and drain pasta as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender.
Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.
--Adapted from Betty Crocker Quick and Easy Cookbook