Mushrooms and Pasta in Garlic Parmesan Sauce

  • Yield: 6 servings


1cup parmesan cheese, grated
1cup cherry tomatoes
8ounces cooked ham, low sodium (cut into 1 1/2-inch x 1/2-inch strips)
2cups zucchini (cut into 1-inch x 1/4-inch pieces)
1teaspoon ground black pepper
2tablespoons cornstarch
1 (14-ounce) can chicken broth
2tablespoons butter, unsalted
1pound fresh mushrooms, sliced
16ounces rotelle (corkscrew) pasta


  1. Cook pasta according to directions on package; drain and put in a large serving bowl.
  2. 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.
  3. 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 cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.

Recipe courtesy of the Mushroom Council’s Mushroom Channel

Nutritional Info *per serving

  • Calories 422
  • Fat 7.7g
  • Saturated Fat 3.2g
  • Cholesterol 29.6mg
  • Sodium 422mg
  • Carbohydrate 7.7g
  • Fiber 3.2g
  • Protein 0g