Light And Creamy Pasta With Ham, Peas, And Mushroom - cooking recipe

Ingredients

1 (7 ounce) package cheese tortellini (or larger)
1 (8 ounce) package deli cut ham steaks, cubed (or larger)
8 ounces frozen peas, partially thawed
8 ounces fresh sliced mushrooms
2 cups white wine (I use Pinot Grigio)
3/4 pint half-and-half cream (I use fat free)
2 cloves garlic (I use a garlic press to mince them)
3 tablespoons light butter (I use I Can't Believe it's Not Butter, Light)
3 -4 tablespoons cornstarch
1 tablespoon parmesan cheese
salt and pepper, to taste

Preparation

Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!