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Prep 15 mins
Cook 20 mins
I ate a dish at The Olive Garden Restaurant several years ago that I loved. They have since removed it from their menu, so this is my "light" re-creation of it!
- 1 (7 ounce) package cheese tortellini (or larger)
- 1 (8 ounce) packagedeli cut ham steaks, cubed (or larger)
- 8 ounces frozen peas, partially thawed
- 8 ounces fresh sliced mushrooms
- 2 cups white wine (I use Pinot Grigio)
- 3⁄4 pint half-and-half cream (I use fat free)
- 2 cloves garlic (I use a garlic press to mince them)
- 3 tablespoons light butter (I use I Can't Believe it's Not Butter, Light)
- 3 -4 tablespoons cornstarch
- 1 tablespoon parmesan cheese
- salt and pepper, to taste
- Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
- Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
- Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
- Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
- After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
- Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!
This has an amazing flavor. I left out the mushrooms and used 1 cup apple juice as I only had 1 cup of white wine. For some reason, my sauce did not thicken at all. Will try again and hope for different results there. Thank you.
We just came back from Italy and I was looking for a recipe like a dish we ate over there. This came very close (probably didn't tate the same since I used low-fat ingrediants!) I did just put a handful of Parmesan/Asiago cheese in it. I think the Asiago made it a little sweet. Next time I'll know to stick to the recipe!