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pasta florentine recipe made with mushrooms, ham and peas

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 cups - heavy cream
  • 1/2 cups - chicken broth
  • 12 ounces - mushrooms, sliced
  • 1 1/2 cups - fresh or frozen peas
  • 3 cloves - garlic, minced
  • 1/4 cups - extra virgin olive oil
  • 4 ounces - ham, julienned
  • 1/4 cups - parsley, chopped
  • 1/2 teaspoons - Italian seasoning blend, if desired
  • - salt and pepper, to taste
  • 8 ounces - pasta, your favorite shape, cooked
  • - grated parmesan cheese, for garnish
  • - chopped parsley, for garnish
  • Directions:

    Heat extra virgin olive oil and garlic in a skillet over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil, then reduce heat to medium and allow to slightly reduce, for about 10 minutes. Add ham, peas, parsley, Italian seasoning blend (if using) and salt and pepper, and cook 4 minutes.
    Add cooked, drained pasta to skillet with sauce. Cook until sauce simmers and coats the pasta, approximately 3-5 minutes.
    Remove skillet from heat and stir in grated Parmesan. Toss gently to combine.
    Transfer to large serving platter. Garnish with chopped parsley, if desired, and serve.

    Brief Description

    Pasta in a creamy sauce tossed with mushrooms, peas and ham.

    Main Ingredient:

    mushrooms

    Category:  Salads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min

    Source

    olive garden

    Posted By:

    mcarr

    Posted On:

    June 19, 2013

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