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Doc’s Pasta Prosciutto with Vegetables: Quick and Easy


  • Avocado oil or Extra Virgin Olive oil
  • 6 cloves garlic, minced
  • 2 cups sweet onion, chopped
  • 2 cups red and orange bell peppers, chopped
  • 4 oz. prosciutto, cut into bite-sized pieces
  • 1 cup mushrooms, sliced
  • 2 T fresh herbs – Doc used thyme, basil and chives
  • Salt & pepper to taste
  • Red pepper flakes to tast
  • 4 packages CardioMender, MD high protein fusilli pasta, cooked to package directions


  • Boil water then cook pasta to package directions. While pasta is cooking, cook remaining ingredients as follows:
  • Sauté garlic in heated oil.
  • Add onions and continue sautéing, 4-5 minutes, adding a bit of water or oil as necessary to prevent sticking.
  • Add bell peppers and continue sautéing, 3-4 minutes.
  • Add salt, pepper, red pepper flakes and fresh herbs to taste.
  • Add prosciutto and heat for 1-2 minutes, just to heat.
  • Add mushrooms and cook for 1-2 minutes to slightly cook mushrooms.

This recipe makes 4 servings, each having 3 proteins and 2 veggies.


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