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
Sufficient quantity, extra virgin olive oil
1/2 cup (125 mL) Organics chicken broth
1 1/4 cup (315 mL) Cream 10%
1 Tbsp. (15 mL) Fresh thyme
As needed fresh pasta