Olive Garden Pasta Florentine
Ready In: 45 mins
Serves: 4
Ingredients
- 1 cup heavy cream
- 1⁄2 cup chicken broth
- 12 ounces sliced mushrooms
- 1 1⁄2 cups frozen peas
- 3 garlic cloves
- 1⁄4 cup extra virgin olive oil
- 4 ounces ham, julienned (use Black Forest, if possible)
- 1⁄4 cup parsley, chopped
- 8 ounces cooked pasta
- grated parmesan cheese (garnish)
- black pepper, to taste
- fresh parsley, chopped (garnish)
Directions
- Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
- Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
- Remove pot from heat and stir in grated Parmesan. Toss gently to combine.
- Transfer to large serving platter. Garnish with chopped parsley and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off