ASIAGO PASTA

Asiago Pasta image

Provided by ArtofAimee

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Previous Next

1 (16 ounce) package penne pasta
2 1/4 cups heavy cream, divided
1 chicken bouillon cube, crumbled
3/4 cup grated asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto (optional)
1 large tomatoes, diced
2 chopped fresh garlic cloves
3/4 cup sliced mushrooms
1/2 tablespoon parsley flakes

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

Nutrition Facts : Calories 626.8, Fat 38.6, SaturatedFat 23.2, Cholesterol 132.5, Sodium 231.9, Carbohydrate 65.3, Fiber 8.9, Sugar 1.2, Protein 8.3