Light and Creamy Pasta with Ham, Peas, and Mushroom

Recipe by K Conway2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (7 ounce) package cheese tortellini (or larger)
  • 1
    (8 ounce) package deli 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)
  • 34
    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
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DIRECTIONS

  • 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!
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