Bow Ties Romano
4 cups bow tie pasta, uncooked (approximately 8 oz. uncooked)
2 Tbsp. butter or margarine
3 cups thinly sliced fresh mushrooms
1 cup chopped prosciutto or ham
3/4 cup light cream
1 cup frozen peas, thawed
1/2 cup grated Romano or Parmesan cheese
Cook pasta according to package directions and drain.
Meanwhile, in a large skillet over medium heat, melt butter. Add mushrooms and prosciutto or ham. Cook five minutes or until mushrooms are tender. Add light cream and heat almost to boiling. Add peas and heat through. Toss with hot pasta and Romano or Parmesan cheese.
Serve sprinkled with additional cheese if desired. Makes six one-cup servings.