Light And Creamy Pasta With Ham, Peas, And Mushroom

• 1 (7 ounce) package cheese tortellini (or larger)
• 1 (8 ounce) package deli cut ham steaks, cubed (or larger)
• 8 ounces frozen peas, partially thawed
• 8 ounces fresh sliced mushrooms
• 2 cups white wine (I use Pinot Grigio)
• 3/4 pint half-and-half cream (I use fat free)
• 2 cloves garlic (I use a garlic press to mince them)
• 3 tablespoons light butter (I use I Can't Believe it's Not Butter, Light)
• 3 -4 tablespoons cornstarch
• 1 tablespoon parmesan cheese
• salt and pepper, to taste

1. Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
2. Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
3. Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
4. Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
5. After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
6. Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!

deli, frozen peas, mushrooms, white wine, cream, garlic, light butter, parmesan cheese, salt

Taken from www.food.com/recipe/light-and-creamy-pasta-with-ham-peas-and-mushroom-86620 (may not work)