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30 minutes
30 minutes
- 8 oz. uncooked fettuccine
- 8 oz. uncooked spinach fettuccine
- 2 cups frozen 100% broccoli florets
- 1 (16-oz.) jar Parmesan and mozzarella pasta sauce
- 6 oz. prosciutto or cooked ham, cut into thin strips
- 1/2 cup sliced roasted red peppers (from a jar)
- 1 (2.25-oz.) can sliced ripe olives, drained
- 2 oz. (1/2 cup) shredded fresh Parmesan cheese
- Cook the fettuccine in a large saucepan according to package instructions until desired doneness, adding broccoli during the last 3 to 4 minutes of cooking. Drain in a colander when ready.
- Heat the sauce in the saucepan following the instructions on the jar. Combine the fettuccine and broccoli, then add the ham, roasted peppers, and olives. Finally, sprinkle with cheese and mix well.
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