12 oz Ronzoni SuperGreens™ Thin Spaghetti
2 Tbsps extra virgin olive oil
2 Tbsps red wine vinegar
1 Tbsp chopped capers
2 large garlic cloves, minced
1 cup marinated artichoke hearts, drained and chopped
1 cup roasted red pepper, cut into strips
1/2 cup sun-dried tomatoes, sliced
1/2 cup green olives
2 slices prosciutto, cut into pieces
1/2 cup chopped parsley

Cooking Directions:

1.  Prepare pasta according to package directions. Measure out and reserve 1/2 cup cooking water before draining.

2.  Whisk olive oil with vinegar, capers and garlic.

3.  Toss hot pasta with artichoke hearts, roasted peppers, sun-dried tomatoes, olives, prosciutto and oil mixture. Add enough cooking water to moisten pasta to taste. Toss in parsley just before serving.