Pasta with Prosciutto and Mushroom Cream Sauce

Is there anything better in this world than a creamy pasta, honestly? This dish was a hit with the whole family. The mushrooms and prosciutto made a wonderful combination with the tender angel hair. The only downside to this recipe is that is calls for store-bought sauce (a light Alfredo sauce). Usually I prefer to make my own, but since i didn't have the time to research a lighter white sauce, this worked out just fine. I used Ragu's light Alfredo sauce and it was surprisingly delicious. This was also my first time using sun dried tomatoes in a recipe (I'm actually becoming increasingly surprised at how many things I HAVEN'T tried yet). They were so chewy, and added a really rich flavor to the sauce. Try this recipe out and be sure to get back to me!

Pasta with Prosciutto and Mushroom Cream Sauce

Found in Taste of Home, April/May 2009 Healthy edition

Ingredients

1 9 oz package angel hair pasta

1 8 oz pkge white mushrooms, quartered (I sliced them, no biggie)

1/4 cup julienne sun dried tomatoes (I got the dry pack, not the ones in oil)

1 1/2 tablespoons minced garlic (about 5 cloves)

2 ounces very thinly sliced prosciutto, sliced cross ways into 1/2 inch strips

1/2 cup dry white wine, or chicken broth (I used the broth, the very smell of white wine has me dry heaving and running for the door, don't ask)

1/2 cup chicken broth

1 cup baby frozen peas, thawed

1/2 teaspoon freshly ground pepper

1 10-oz container refrigerated light Alfredo sauce

1/4 cup preshredded Parmesan cheese

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, and saute 5 minutes, or until tender. Add sun-dried tomatoes, garlic, and prosciutto; saute 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, Alfredo sauce, and pasta; toss gently to coat.

3. Spoon pasta into individual bowls, and sprinkle with cheese. Serve immediately.

Serves 6: 1 serving is 1 cup pasta and 1 tablespoon cheese.

Per serving: 269cal, 7.9g fat, 15.4g prot, 34.1g carb, 2.5g carb, 2.5g fiber, 49mg chol, 621mg sod.

Points per Serving: 6

ALSO, a good Philly phriend of mine just started her own food blog. She's already got a totally mouthwatering recipe for a berry french toast that you must check out (and try, seriously, amazing french toast). Her blog is at Spunky Girl Eats, so stop by her blog and say hi!