Mushrooms And Pasta In Garlic Parmesan Sauce Recipe

ingredients

1 pound corkscrew pasta
1 tablespoon minced garlic
2 tablespoons butter
1 pound fresh mushrooms, sliced
1 can (13.75 ounce size) chicken broth
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups zucchini, cut in 1- by 1/4-inch pieces
8 ounces cooked ham, in 1 1/2-by 1/2-inch strips
1 cup halved cherry tomatoes
1/4 cup grated Parmesan cheese

directions

Prepare pasta according to package directions; drain and put in a large serving bowl.

Meanwhile, in a 12- by 8- by 2-inch microwaveable baking pan, place garlic and butter. Microwave on High until garlic is softened, about 2 minutes. Stir mushrooms into butter; microwave uncovered on High until mushrooms are nearly tender, about 8 minutes, stirring once.

In a cup, combine chicken broth, cornstarch, salt and pepper until smooth; stir into mushrooms. Microwave uncovered on High until hot, about 8 minutes, stirring once.

Add zucchini, ham and cherry tomatoes; microwave uncovered on High until mixture thickens and boils, about 9 minutes, stirring twice.

Stir in Parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese if desired.

nutrition data

Nutritional data has not been calculated yet.

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