Prep: 5 minutes; Cook: 17 minutes
In Italy, pasta dishes are commonly tossed with a light dressing rather than a heavy sauce. When served this way, all components of the dish play an important role in both flavor and texture.
Oxmoor House JUNE 2006
1. Cook pasta according to package directions, omitting salt and fat.
2. 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.
3. 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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