- 16 ounces rotelle (corkscrew) pasta
- 1 tablespoon garlic, minced
- 2 tablespoons butter, unsalted
- 1 pound fresh mushrooms, sliced
- 1 can (13 3/4 ounces) chicken broth
- 2 tablespoons cornstarch
- 1/4 teaspoon ground black pepper
- 2 cups zucchini, cut in 1-inch by 1/4-inch pieces
- 8 ounces cooked ham, low sodium, cut in 1 1/2 by 1/2-inch strips
- 1 cup cherry tomatoes
- 1/4 cup Parmesan, grated
Cook pasta according to directions on package; drain and put in a large serving bowl.
Place garlic and butter in a 12 x 8 x 2-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.
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; pour over reserved pasta; toss gently. Serve with additional Parmesan, if desired.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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