Creamy Garlic Pasta With Mushrooms and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995. Ingredients:
1 cup chicken broth |
3/4 cup whipping cream |
3 large garlic cloves |
1/4 teaspoon crushed red pepper flakes |
1/2 cup parmesan cheese, grated |
1 tablespoon butter |
12 ounces cremini mushrooms or 12 ounces button mushrooms, 1/2-inch pieces |
12 ounces penne pasta |
1 1/2 cups frozen green peas, thawed |
8 slices prosciutto, cut crosswise, 1/4-inch strips |
parmesan cheese |
Directions:
1. Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
2. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
4. Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.
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