Light and Creamy Pasta with Ham, Peas, and Mushroom |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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! Ingredients:
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) |
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 |
Directions:
1. Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
2. Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
3. 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
4. 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)
5. After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
6. Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!
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