Pork and Veggie Pasta

Cook the pasta in a large saucepan of boiling, salted water until 'al dente'; usually 8-10 minutes.

Meanwhile, heat the olive oil in a large saucepan over a moderate heat and quickly saute the carrot, asparagus, carrot and courgette, stirring occasionally.

Lower the heat and continue to cook for 3-4 minutes, adding the prosciutto at this point.

Drain the pasta when ready and add to the other saucepan, tossing well to combine.