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Mushroom Prosciutto Pasta Recipe

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If prosciutto is not available at your deli counter, substitute diced ham.

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Mushroom Prosciutto Pasta Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

4 cups uncooked penne pasta
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
10 thin slices prosciutto, chopped
2 teaspoons cornstarch
2 cups heavy whipping cream
1/2 cup minced fresh parsley
1/4 teaspoon pepper
Shredded Parmesan cheese, optional

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes.
In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired. Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups pasta mixture (calculated without cheese) equals 622 calories, 38 g fat (22 g saturated fat), 144 mg cholesterol, 622 mg sodium, 54 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Mushroom Prosciutto Pasta in Weeknight Cooking Made Easy Annual 2005, p168

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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