• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mushrooms and Pasta in Garlic Parmesan Sauce

  • 4servings

Add to MenuAdd to Calendar

Source: www.cooking.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 ounces rotelle (corkscrew) pasta

  2. 1 tablespoon garlic, minced

  3. 2 tablespoons butter, unsalted

  4. 1 pound fresh mushrooms, sliced

  5. 1 can (13 3/4) ounces chicken broth

  6. 2 tablespoons cornstarch

  7. 1/4 teaspoon ground black pepper

  8. 2 Cups zucchini, cut in 1-inch by 1/4-inch pieces

  9. 8 ounces cooked ham, low sodium, cut in

  10. 1 1/2 by 1/2 strips

  11. 1 cup cherry tomatoes

  12. 1/4 cup Parmesan cheese, grated

Instructions Jump to Ingredients ↑

  1. Cook pasta according to directions on package; drain and put in a large serving bowl.

  2. Place garlic and butter in a 12x8x2-inch microwaveable baking pan. 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.

  3. In a cup combine chicken broth, cornstarch, salt and black 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.

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback