Creamy Campanelle with Ham and Mushrooms
A creamy sauce brings this quick and easy campanelle pasta dish together, made hearty with fresh mushrooms and chopped ham.
Bring a large pot of lightly salted water to a boil.
Cook pasta in the boiling water stirring occasionally for 1 minute less than the package recommends 6 to 9 minutes.
Drain.
Meanwhile melt butter in a large saute pan over medium heat.
Add onion and garlic and cook until softened about 5 minutes.
Stir in mushrooms oregano basil and parsley.
Cook stirring occasionally until the liquid from the mushrooms has evaporated.
Stir in the ham and cook until heated through 4 to 5 minutes.