Recipe courtesy of the Mushroom Council and mushroominfo.com

Serves: 6

Ingredients:
------------
16 ounces rotelle (corkscrew) pasta
1 tablespoon garlic, minced
2 tablespoons butter, unsalted
1 pound fresh mushrooms, sliced
1 can (13 ¾) ounces chicken broth
2 tablespoons cornstarch
1/4 teaspoon ground black pepper
2 Cups zucchini, cut in 1 inch by 1/4" pieces
8 ounces cooked ham, low sodium, cut in 1 ½” by ½” strips
1 cup cherry tomatoes
1/4 cup Parmesan cheese, grated

Instructions:
------------
Cook pasta according to directions on package; drain and put in a large serving bowl.

Place garlic and butter in a 12” x 8” 2” microwaveable baking pan. 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.