Yield: 6 portions

Ingredients

1 cup parmesan cheese, grated
1 cup cherry tomatoes
8 ounces (cut in 1 1/2 inch by 1/2 inch strips) cooked ham, low sodium
2 cups (cut in 1 inch by 1/4 inch pieces) zucchini
1 tsp ground black pepper
2 tbs cornstarch
1 can (13 3/4) ounces chicken broth
2 tbs butter, unsalted
1 lb fresh mushrooms, sliced
16 oz rotelle (corkscrew) pasta

Directions

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.