8 oz Skinner®® Penne Rigate
2 Tbsps butter
2 each garlic cloves, minced
1 1/2 cups (4 oz.) sliced mushrooms
2 oz prosciutto, cut into pieces
1 cup milk
1/2 cup light cream
1/4 cup grated Parmesan cheese
1/4 cup parsley, chopped

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  In large skillet over medium heat, melt butter; add garlic and mushrooms. Cook 3 minutes or until mushrooms are tender, stirring frequently.

3.  Add prosciutto, milk and cream; heat to boiling. Reduce heat to medium; simmer, uncovered, until mixture is reduced by half, about 6 minutes.

4.  Remove sauce from heat; add 3 tablespoon Parmesan cheese and parsley.

5.  Toss hot pasta and sauce; sprinkle with remaining cheese.