TOTAL TIME:0 hours 30 mins
12 oz. cavatappi or campanelle
2 tsp. olive oil
1 small onion
1 package sliced cremini mushrooms
1 tbsp. cornstarch
1 1/2 c. low-fat (1%) milk
1/2 c. freshly grated Parmesan cheese
salt and pepper
1 package frozen peas
8 oz. deli-sliced ham
- Heat large covered sauce pot of salted water to boiling on high. Add pasta and cook as label directs.
- Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onion and cook 3 minutes or until beginning to soften. Increase heat to medium-high, and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid evaporates, stirring frequently. Transfer mushroom mixture to small bowl.
- In 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling on medium, whisking frequently. Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet. Remove skillet from heat and whisk in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Place peas in colander. Pour pasta over peas; drain and return to saucepot. Stir in mushroom mixture, cheese sauce, and ham; toss to coat. Serve with freshly grated Parmesan.