Creamy Garlic Pasta With Mushrooms And Prosciutto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup low sodium chicken broth
• 3/4 cup whipping cream
• 3 large garlic cloves
• 1/4 teaspoon dry crushed red pepper
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon butter
• 12 ounces cremini mushrooms or 12 ounces button mushrooms, cut into 1/2-inches pieces
• 12 ounces penne or 12 ounces other tubular pasta
• 1 1/2 cups frozen green peas, thawed
• 8 slices prosciutto, cut crosswise into 1/4-inch-wide strips
• additional freshly grated parmesan cheese

Recipe

• 1 bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan.
• 2 reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes.
• 3 remove from heat.
• 4 mix in 1/2 cup parmesan cheese; cover and keep warm.
• 5 melt butter in large nonstick skillet over medium-high heat.
• 6 add mushrooms; saute until brown and tender, about 8 minutes.
• 7 remove from heat.
• 8 meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• 9 drain pasta and return to pot.
• 10 add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes.
• 11 mix in prosciutto.
• 12 cover and let stand 1 minute.
• 13 transfer to bowl. serve, passing additional parmesan cheese separately.