1 pound corkscrew pasta
1 tablespoon minced garlic
2 tablespoons butter
1 pound fresh mushrooms, sliced
1 (13 3/4-ounce) can chicken broth
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups 1/4-inch thick slices zucchini
8 ounces cooked ham, cut in strips
1 cup halved cherry tomatoes
1/4 cup grated Parmesan cheese


1. Cook pasta according to package directions; drain and put in a large serving bowl. Meanwhile, in a 12 x 8 x 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.
2. In a small bowl, combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on High until hot, about 8 minutes, stirring once.
3. 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.
Note that cooking times may vary based on the strength of your microwave.
Mushrooms and Pasta in Ga
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