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.
Season to taste and serve immediately on plates.