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Low Fat Mushrooms And Pasta In Garlic-Parmesan Sauce Recipe
Ingredients
1 pound rotelle (corkscrew) pasta
1 tablespoon minced garlic
2 tablespoons butter
1 pound fresh mushrooms, sliced
13 3/4 ounces chicken broth, 1 can
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
Method
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.
Preparation time: About 25 minutes.
Microwave time: About 27 minutes.
Per serving: About 449 cal, 24 g pro, 68 g car, 9 g fat, 18% cal from fat, 24 mg cholesterol, 1126 mg sod, 6 g fiber.
