Mushrooms and Pasta in Garlic Parmesan Sauce

1 cup Parmesan cheese, grated
1 cup cherry tomatoes
8 ounces cooked ham, low sodium, cut in 1 1/2 inch by 1/2 inch strips
2 cups zucchini, cut in 1 inch by 1/4 inch pieces
1 teaspoon ground black pepper
2 tablespoon cornstarch
1   13 3/4-ounce can chicken broth
2 tablespoons butter, unsalted
1 pound fresh mushrooms, sliced
16 ounces rotelle (corkscrew) pasta

Cook pasta according to directions on package; drain and put in a large serving bowl.

Place garlic and butter in a 12-by-8-by-2-inch microwaveable baking dish. Microwave on high until garlic is softened, about 2 minutes. Stir mushrooms into butter, microwave uncovered on high until mushrooms are nearly tender, about 8 minutes, stirring once.

In a cup combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms.

Microwave, uncovered, on high until hot, about 8 minutes, stirring once. Add zucchini, ham and cherry tomatoes; microwave uncovered on high until mixture thickens and boils, about 9 minutes, stirring twice.

Stir in parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.

Makes 6 servings.

Recipe from: National Mushroom Council