Spaghetti with Prosciutto and Fresh Tomatoes

Makes 6 servings

INGREDIENTS

16 oz. Natural Directions Organic Whole Wheat
Spaghetti Pasta
4 T. Natural Directions Organic Extra Virgin Olive Oil
6 oz. Prosciutto, sliced into 1/4" wide strips
6 Garlic Cloves, crushed
2 pints Cherry Tomatoes, halved
2 cups Grated Parmesan Cheese
1/2 cup Fresh Basil, chopped



DIRECTIONS

Prepare pasta according to package instructions. Drain and keep warm.

While pasta is cooking, heat oil in large skillet and sauté prosciutto until golden brown and crisp. Add garlic and tomatoes to skillet and sauté until tomatoes are slightly tender.

Put pasta in serving bowl and top with tomato mixture. Sprinkle cheese and basil on top. Serve warm.