A hint of lemon tossed with pasta, ham and veg makes shells with ham, asparagus and lemon cream an inviting spring dish.
Author: Garlic & Zest
, sliced, rinsed
or Reconstituted, drained, and diced dried sun dried tomatoes
or Chicken Broth
Half and Half
Ground Black Pepper
Italian Flat-Leaf Parsley
Drain and dice the
Sun-Dried Tomatoes (1/2 cup)
. Trim and cut the
Asparagus (1 2/3 cups)
. Zest the
Button Mushrooms (2 1/4 cups)
clean, and slice them into bite-sized pieces.
In a medium sauce pan, boil 2 cups of water. Add asparagus and cook for 3-4 minutes until crisp and tender. While asparagus blanches, fill a medium bowl with ice and water. Drain asparagus and plunge into the ice water to stop the cooking.
Fill a 3-quart saucepan with water and a pinch of
Salt (to taste)
. Heat to boiling. Add
Pasta Shells (8 oz)
and cook until al dente according to package instructions.
Meanwhile, in a large skillet, heat
Olive Oil (1 Tbsp)
over medium-high heat. Add sliced mushrooms and cook until lightly browned. Transfer to a bowl. Add
Yellow Onions (1 cup)
to the pan and cook until lightly browned. Transfer to the mushroom bowl.
Butter (2 Tbsp)
to a pan and melt over medium high heat. Add
All-Purpose Flour (1 Tbsp)
and whisk to combine, stirring for one minute. Add
Vegetable Broth (1 1/2 cups)
, a little at a time, stirring constantly.
Cook until the mixture begins to thicken and takes on the consistency of a sauce. Stir in
Half and Half (1/4 cup)
, diced sun-dried tomatoes,
Ham (1 cup)
, and lemon zest. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Add vegetables and pasta to the sauce and heat through. Add
Parmesan Cheese (1 cup)
Fresh Basil (2 Tbsp)
Italian Flat-Leaf Parsley (2 Tbsp)
and stir to combine. Serve with remaining Parmesan.
Nutrition Per Serving
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