Ham and Vegetable Pasta

Submitted by quikgourmet

"This recipe started with the question of what to do with leftover ham. It's an adapted recipe from Taste of Home. Although very rich, we loved the mix of fresh vegetables with the ham in a cream-based sauce. I'm going to try the recipe again, lightening the sauce by using half and half with chicken broth to replace the cream."

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 5

ingredients

• 3⁄4 lb linguine or 3/4 lb angel hair pasta
• 1⁄2 lb fresh asparagus, cut into 1-inch pieces
• 1⁄2 lb fresh mushrooms, sliced
• 1 medium carrot, thinly sliced
• 1 medium zucchini, diced
• 2 cups julienned cooked ham
• 1⁄4 cup butter
• 1 pint heavy cream
• 1⁄2 cup frozen peas
• 3 green onions, sliced
• 1⁄2 cup grated parmesan cheese
• 1 teaspoon dried basil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 dash ground nutmeg
• additional parmesan cheese (optional)

directions

1. Prepare all vegetables and ham for cooking.
2. Cook pasta according to package directions.
3. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini, and ham in butter until the vegetables are tender.
4. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil.
5. Reduce heat; simmer for 3 minutes, stirring frequently.
6. Rinse and drain pasta; add to vegetable mixture and toss to coat.
7. Sprinkle with additional Parmesan cheese, if desired.

Reviews

[mersaydees]

Very interesting comfort food with vegetables! I've never had anything quite like this before with ham. The next time I make this, I would like to incorporate some sliced sauteed garlic (at least 8 cloves! :)), replace some of the butter with olive oil, and try it with half-and-half and chicken stock instead of the whipping cream as quikgourmet is suggesting. As written, I'm not certain Dr. Oz would like this recipe! For a splurge now and then I think it's alright. Thanks, quikgourmet! Made for PAC Fall 2009.