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Source: America's Favorite Food Associations

Mushrooms and Pasta in Garlic Parmesan
This mushroom dish is eay to make.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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16 ounces rotelle, corkscrew pasta
1 tablespoon garlic, minced
2 tablespoons butter
1 pounds fresh mushrooms, sliced
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups zucchini, cut in 1" x 1/4" pieces
8 ounces ham, cooked, cut in 1-1/2" X 1/2" strips
1 cup cherry tomatoes, halved
1/4 cup Parmesan cheese, grated




Cook pasta according to manufacturer's directions; drain and put in a large serving bowl. Meanwhile, in a 12" x 8" x 2" 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 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. Stir in Parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.




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