Mushrooms and Pasta in Garlic Parmesan Sauce

16 oz. rotelle (corkscrew) pasta
1 tbs. garlic, minced
2 tbsp. butter
1 lb. fresh mushrooms, sliced
1 can (13 3/4 oz.) ready to serve chicken broth
2 tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups zucchini, cut in 1x1/4-inch pieces
8 oz. cooked ham, cut in 1-1/2 x1/2-inch strips
1 cup cherry tomatoes, halved
1/4 cup parmesan cheese, grated

Cook pasta according to manufacturer's directions; drain and put in a large serving bowl.

Meanwhile, in a 12x8x2-inch microwaveable baking pan, place garlic and butter. Microwave on High until garlic is softened, about 2 minutes.

Stir mushrooms into butter; microwave uncovered on High until mushrooms are nearly tender, about 8 minutes, stirring once.

In a cup combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on High until hot, about 8 minutes, stirring once.

Add zucchini, ham and cherry tomatoes; microwave uncovered on High until mixture thickens and boils, about 9 minutes, stirring twice.

Stir in Parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.

Yield: 4 Portions
Source: Mushroom Information Center