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Mushroom Prosciutto Pasta

By: Taste of Home Test Kitchen

"If prosciutto is not available at your deli counter, substitute diced ham."

Rate/Review | Read Reviews (16)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups uncooked penne or medium tube pasta
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
10 slices prosciutto, chopped
2 teaspoons cornstarch
2 cups heavy whipping cream
1/2 cup minced fresh parsley
1/4 teaspoon pepper
Shredded Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes.
In a bowl, combine the cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with Parmesan cheese if desired.

Footnotes

Nutritional Analysis: 1-1/3 cups pasta mixture (calculated without cheese) equals 622 calories, 38 g fat (22 g saturated fat), 144 mg cholesterol, 622 mg sodium, 54 g carbohydrate, 3 g fiber, 19 g protein.