|1 pkg (375 g)||CATELLI® Capelli d'Angelo|
|1/3 cup (75 mL)||olive oil|
|1||finely chopped small red onion|
|1-1/2 cups (375 mL)||sliced mushrooms|
|2/3 cups (150 mL)||cooked chopped asparagus|
|2/3 cups (150 mL)||chopped smoked ham|
Cook Capelli d’Angelo according to package directions.
Heat oil in a skillet set over medium heat; sauté mushrooms and onion until tender.
Add asparagus and ham; heat through. Season to taste with salt and pepper.
Gently, toss hot Capelli d’Angelo with vegetable mixture.
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