16 ounces rotelle (corkscrew) pasta
1 TBSP garlic, minced
2 TBSP butter
1 pound fresh mushrooms, sliced (I mix several mushrooms for this)
1 can (13-3/4 ounces) chicken broth
2 TBSP cornstarch
1/4 tsp ground black pepper
2 cups zucchini, cut in 1" by 1/4" strips
8 oz cooked ham, cubed
1 cup cherry tomatoes, cut into half
1/3 cup Parmesan cheese, grated
Cook pasta according to directions on package, drain and put in a large serving bowl.
Place garlic and butter in heavy skillet and cook on low heat until garlic is softened. Stir mushrooms into butter, Saute. Add zucchini, ham and cherry tomatoes; and cook, stirring often until zucchini is tender crisp (4 or 5 minutes). In a cup combine chicken broth, cornstarch, and black pepper until smooth; stir into mushroom mixture and cook stirring until hot and thickened. Stir in parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.