Mushrooms and Pasta in Garlic Parmesan Sauce
With the help of your microwave, you'll have this savory, Italian-inspired dinner ready in no time flat.
- 1 cup Parmesan cheese, grated
- 1 cup cherry tomatoes
- 1 Tbs garlic, minced
- 8 oz (cut in 1 1/2 inch by 1/2 inch strips) cooked ham, low sodium
- 2 cups (cut in 1 inch by 1/4 inch pieces) zucchini
- 1 tsp ground black pepper
- 2 Tbs cornstarch
- 1 can (13 3/4) ounces chicken broth
- 2 Tbs butter, unsalted
- 1 lb fresh mushrooms, sliced
- 16 oz rotini (corkscrew) pasta
- Cook pasta according to directions on package; drain and put in a large serving bowl. Place garlic and butter in a 12"x 8"x2" 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. 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.
Calories from Fat 114 (23%)
(20%)Total Fat 13g
(32%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 67g
(14%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.