Description: Simple olive oil pasta just with mushroom and ham. Can be served hot or cold. 
Serves: 2
Cooking time: 25 minutes

Ingredients

• Spaghetti – 160g
• Mushrooms – chopped, 160g
• Prosciutto – cut into 4 pieces, 2 slices
• Garlic – chopped in fine pieces, 2 cloves
• Ground lack pepper – 1 dash
• Salt – ½ dash
• Olive oil – 1 tablespoon

Method

1. Cook the pasta until al dente in plenty of boiling water with salt.
2. Meanwhile, heat a large non-stick frying pan and fry the garlic. Put them aside.
3. Fry the mushrooms in the same frying pan.
3. Add the hot drained pasta to the pan and mix well.
4. Place the prosciutto on top, and sprinkle some ground black pepper.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B2	Vitamin B3
385.9	14.8g	9.3g	63.1g	3.4g	2.8g	0.7g	0.4g	0.8mg	9.1mg
19.3%	29.5%	13.3%	24.3%	11.5%	3.2%	12.2%	2.1%	71.1%	70.2%

Nutritional Tips

Vegetables are usually frozen and packed after the harvest when they are fresh (at their peak of ripeness). Therefore, they are more likely to retain nutritional values. Sometimes they may be richer in nutritional values than others which have traveled across countries and stored for a long time before sitting on your table.

It is easy to add fresh, frozen or tinned vegetables to meals. Mushrooms are versatile and have benefits (e.g. contain almost no fat, sugar, or salt but are valuable sources of fibre, and vitamins B1, B2, B3, and B6). More than 90% of the mushroom content is water.

Having one bag of frozen mushrooms in your home freezer may be convenient, especially for those who do not consume mushrooms so often and are hesitant to buy a pack of fresh mushrooms.