"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Garlic Pasta with Mushrooms and Proscuitto Recipe

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This recipe for Creamy Garlic Pasta with Mushrooms and Proscuitto, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Friday, December 7, 2007


1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese

1 tablespoon butter
12 ounces button mushrooms, cut into
1/2 inch pieces

12 ounces penne or other tubular pasta

1 1/2 cups frozen green peas, thawed
8 thin proscuitto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese

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 and stir. Then keep warm.

Melt butter in a large nonstick skillet over medium
high heat. Add mushrooms; saute until brown and
tender, about 8 minutes. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted
water until just tender but still firm to bite.

Drain pasta and return to pot. Add cream mixture,
mushrooms and peas and stir over low heat until
well blended with sauce, about 3 minutes. Mix in
proscuitto. Cover and let stand 1 minute. Transfer
to bowl. Serve with the additional Parmesan cheese.




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