Instructions: In 4 qt saucepan over high heat, heat 3 quarts water & 1T salt to boiling. Add potatoes, heat to boiling. Cook potatoes 5 to 10 minutes until tender. Remove cook potatoes to bowl and keep warm.

Return water in saucepan to boil. Add pasta and cook till tender, drain and return to saucepan.

In nonstick 12" skillet over med. high heat in hot olive oil cook mushrooms, garlic and chopped rosemary until mushrooms are tender and golden.

In small bowl mix chicken broth and cornstarch until smooth. Add chicken broth mixture and vermouth to mushrooms in skillet. Over high heat, heat to boiling; boil 1 minute. Add bow ties and potatoes and heat through.

Spoon entire mixture to large serving bowl and toss with prosciutto if desired.

6 main dish servings
4g fat

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