In a large skillet or wok, heat the oil over medium-high heat and saute the prosciutto,
1-2 minutes. Pour the broth and boil for 3 minutes or until the mixture has reduced in half .Reduce heat to medium-low and add cream and thyme. Simmer until thickened about 3 -4 minutes.
Cook pasta according to instructions. Drain. Mix in the pasta sauce.
Meanwhile, preheat oven to 350°F (180°C). In a lightly oiled roasting pan, place the frozen vegetables and cook 12-15 minutes, stirring once.
In each serving plate, put the pasta and garnish with Grilled Mediterranean Vegetables
Enjoyed for its citrus note.
Light tasting beer, revealing a mildly sweet flavour with a hint of tartness and a dry finish.
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