Pasta Romana - cooking recipe

Ingredients

8 oz. pkg. linguini, uncooked
2 Tbsp. margarine or butter
1 c. chopped ham or Prosciutto
3 c. sliced mushrooms (prefer straw mushrooms)
1 1/2 c. light cream (low-fat)
2 c. frozen peas, thawed
1/2 c. Romano cheese

Preparation

Cook pasta according to package directions (al dente); drain. In large skillet, melt butter; cook ham and mushrooms until tender.
Add light cream (low-fat).
Heat to boiling.
Cook until liquid is reduced to half, about 6 minutes.
Add peas.
Heat thoroughly.
Toss with hot, cooked pasta and Romano cheese.
Makes 4 servings, about 1 1/2 cups each.