4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
1 (9-ounce) package refrigerated angel hair pasta
Olive oil-flavored cooking spray
1 (8-ounce) package mushrooms, quartered
1/4 cup julienne-cut ready-to-eat sun-dried tomatoes (such as California Sun Dry)
1 1/2 tablespoons minced garlic (about 5 cloves)
2 ounces very thinly sliced prosciutto (about 4 slices), sliced crosswise into 1/2-inch strips
1/2 cup dry white wine or fat-free, less-sodium chicken broth
1/2 cup fat-free, less-sodium chicken broth
1 cup frozen baby green peas, thawed
1/2 teaspoon freshly ground black pepper
1 (10-ounce) container refrigerated light Alfredo sauce (such as Buitoni)
1/4 cup shredded fresh Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until tender. Add sun-dried tomatoes, garlic, and prosciutto; sauté 2 minutes. Add wine and broth; bring to a boil. Boil 3 minutes or until liquid is reduced to 1/2 cup. Stir in peas, pepper, and Alfredo sauce.
Drain pasta, and return to pan. Add sauce, and toss gently to coat. Spoon pasta into individual bowls, and sprinkle with cheese. Serve immediately.
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