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Mushroom: Mushrooms & Pasta in Garlic Parmesan Sauce

Source of Recipe

Low-Fat Meals, Woman's Day, 4/96


List of Ingredients

1 pound rotelle (corkscrew) pasta
1 tablespoon minced garlic
2 tablespoons butter
1 pound fresh mushrooms -- sliced
13 3/4 ounces 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


Recipe

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. Makes 6 servings.