Creamy Garlic Pasta With Mushrooms and Prosciutto

"Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995."
 
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photo by iris5555 photo by iris5555
photo by iris5555
Ready In:
45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.

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Reviews

  1. I didn't see the amount of garlic to be used so checked the epicurious website and added 3 cloves of garlic in step one. I used half and half, so my sauce wasn't quite as thick as it would have been had I used cream. Nonetheless, I loved this and it disappeared quickly with requests that it be made again.
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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