Mushroom Prosciutto Pasta

• 4 cups uncooked penne pasta
• 1/2 pound sliced fresh mushrooms
• 1/4 cup chopped onion
• 2 tablespoons butter
• 10 thin slices prosciutto, chopped
• 2 teaspoons cornstarch
• 2 cups heavy whipping cream
• 1/2 cup minced fresh parsley
• 1/4 teaspoon pepper
• Shredded Parmesan cheese, optional

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes.
2. In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.

penne pasta, mushrooms, onion, butter, thin, cornstarch, heavy whipping cream, parsley, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-prosciutto-pasta/ (may not work)