Ingredients:
1 pkg. RONZONI HEALTHY HARVEST® Penne Rigate
1/4 cup (1/2 stick) butter or margarine
2 Tablespoons olive or vegetable oil
1 lb. sliced prosciutto or ham, cut into strips*
4 cups chopped zucchini
3 cups chopped leeks
1 1/2 cups sliced carrot
1 1/2 cups sweet red pepper strips
4 large tomatoes, peeled, seeded and chopped (about 4 cups)
1 cup ready-to-serve chicken broth
1 Tablespoon dried basil leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Directions:
1. In 5 quart saucepan, melt butter with oil.
2. Add meat, vegetables, broth and seasonings.
3. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until vegetables are crisp-tender.
4. Meanwhile, cook pasta according to package directions; drain.
5. In large bowl, toss hot pasta with vegetable mixture; sprinkle with cheese; toss until well blended. Serve immediately.
Serves 10 (1 1/2 cups each)

*Or use 1 lb. chopped cooked chicken.

NOTE: Recipe can be halved.