Light And Creamy Pasta With Ham, Peas, And Mushroom

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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 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

Recipe

• 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 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 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!