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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.03 Kcal (1872 kJ) | ||
| Calories from fat | 292.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.47g | 50% | |
|---|---|---|---|
| Cholesterol | 79.76mg | 27% | |
| Sodium | 536.59mg | 22% | |
| Potassium | 525.14mg | 11% | |
| Total Carbs | 26.27g | 9% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 13.3g | 27% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 3mg | 17% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 148.61 Kcal (622 kJ) | ||
| Calories from fat | 97.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.79g | 50% | |
|---|---|---|---|
| Cholesterol | 26.51mg | 27% | |
| Sodium | 178.38mg | 22% | |
| Potassium | 174.57mg | 11% | |
| Total Carbs | 8.73g | 9% | |
| Sugars | 1.42g | 17% | |
| Dietary Fiber | 1.17g | 14% | |
| Protein | 4.42g | 27% | |
| Vitamin C | 6.2mg | 31% | |
| Iron | 1mg | 17% | |
| Calcium | 16.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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