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

1.Prepare pasta according to package directions; drain and put in a large serving bowl.

2.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.

3.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.

4.Add zucchini, ham and cherry tomatoes; microwave uncovered on High until mixture thickens and boils, about 9 minutes, stirring twice.

5.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.

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