Recipe: Quinoa pasta with prosciutto, peas and spinach

Ingredients
1 box (8 oz.) quinoa pasta (You could use whole wheat or regular pasta if you prefer.)
1 bag fresh baby spinach
4 slices prosciutto
1/2 cup frozen peas
2 tbsp. reduced-fat butter (I used I can't believe it's not butter.)
2 tbsp. fat-free half and half (You could use regular milk or cream if that's what you already have on hand.)
2 tbsp. shredded parmesan cheese
Black pepper to taste
A few sprinkles of reduced-fat shredded Italian cheese blend (optional)

Cook the pasta according to package directions. In a nonstick pan, melt the butter over low heat. Tear the prosciutto into bite-sized pieces and add to pan. Add spinach to pan and saute until wilted. Add peas and cook until heated through. Add half and half and parmesan cheese. Sprinkle in however much pepper you like. Bring the mixture to a slight simmer then pour over the pasta and mix. Add 1/4 of mixture to a serving plate/bowl and top with a sprinkle of Italian cheese. Makes four servings.